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Dairy
Easy
50 Minutes
Diets 
Not all kids eat school lunches, and those who bring sandwiches to school want a change from time to time. This kugel is chock-full of ingredients that are good for you. Protein, carbs, low sugar and fat, and really creamy and delicious tasting. What’s more — the noodles are uncooked, so you can put it together 1, 2, 3. Pack a piece for lunch for yourself, as well. Tastes good room temperature as well as heated. Enjoy every filling bite!
10 ounces (280 grams) thin noodles, raw
1/3 cup Tuscanini Apricot Jam Preserves or other natural apricot preserves (I make my own sugar-free)
6 eggs
4 tablespoons butter, melted, divided
1/3 cup sugar
1 teaspoon Gefen Vanilla Extract
1/4—1/2 teaspoon salt, or to taste
2 cups cottage cheese
1 cup shredded Muenster cheese
1/3 cup ricotta cheese
1/2 cup milk
Gefen Bread Crumbs, for sprinkling
Preheat oven to 350°F (180°C).
Add the cheeses and the milk, and mix together very well. Stir in the raw noodles until everything is well combined.
Pour into a 7- x 11-inch (18- x 28-cm) rectangular Pyrex dish lined with Gefen Parchment Paper or into individual muffin tins.
Sprinkle top with bread crumbs and drizzle with remaining butter.
Bake until the center of the kugel is cooked and set, and lightly browned, about 45 minutes. If you are making individual kugels bake for less time. Let kugel sit for 10–15 minutes before slicing.
In a large bowl, whisk together the apricot preserves, eggs, two tablespoons of the melted butter, sugar, vanilla, and salt.
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