I have long said that if I could eat only one thing for the rest of my life, I would choose my mother Nancy Weisberg’s (z”l) noodle kugel. In fact, when I do make it, I find myself eating it for breakfast, lunch, and dinner, as well as snacks, hot and cold. The result is that I’ve found myself making it very infrequently, so as not to become one giant noodle kugel myself. Instead, I’ve created a new ritual: Each year I make my mother’s noodle kugel on Mother’s Day as a way to honor and remember her sweetness and warmth. (And when I find that I’ve made too much, I make every effort to share it with friends. Why shouldn’t they also get to enjoy the best kugel ever?)
My Mother’s Amazing Noodle Kugel
1 lb. fine noodles, cooked
1 qt. milk
1/4 lb. butter
2 cups sugar
1/2 lb. cottage cheese
2 tsp. vanilla
6 oz. cream cheese
Cream cheeses and butter and add sugar. Beat eggs and gradually blend into cheese mix. Add milk and vanilla, then add cooked noodles.
Bake in buttered pan about 90 minutes at 350 degrees F.