Yom Kippur Break Fast Kugel Recipe

• 1 pound wide egg noodles, preferably flat, not curly
• 8 large eggs
• 3 cups sour cream
• 1 1/2 pounds pot cheese or large curd cottage cheese
• 1 1/2 cups (3 sticks) butter, melted
• 1 teaspoon salt, plus more for the pot
• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350u0b0F.
2. In a large pot, bring water to a boil over high heat,add salt, and cook the noodles until done, but still firm to the bite. The time will depend on the noodles: see package directions.
3. Drain well.
4. While the noodles boil, in a very large bowl, beat the eggs together. Stir in the sour cream, pot cheese, and most of the butter, reserving about 1/4 cup for the baking pan. Season with the 1 teaspoon salt and the pepper. Drain the noodles and add, still hot, to this mixture. Mix well.
5. Pour the remaining butter into a 4-quart baking pan with 2-inch sides (a rectangular pan will measure about 10 by 15 inches). Tip the pan to coat the bottom and sides with the melted butter.
6. Pour in the noodle mixture and bake for 1 hour and 15 minutes, or until the top is lightly browned. Let cool at least 15 minutes before cutting. Serve hot or warm.
7. Store leftover baked kugel, tightly covered in the refrigerator for up to 3 days. The kugel reheats well in a 350u0b0F oven, the exact time depending on the size of the piece of pudding. It freezes well, too.

egg noodles, eggs, sour cream, cheese, butter, salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2009/09/yom-kippur-break-fast-kugel-arthur-schwartz-recipe.html (may not work)