Method

Preheat the oven to 350°F. 

In a large pot, bring at least 4 quarts of 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.

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 cooked noodles and add to this mixture.  Mix well.  Taste and correct salt and pepper, as desired.

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.

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.

Store the baked kugel, tightly covered, in the refrigerator for up to 3 days.  The kugel reheats well in a 350°F oven, the exact time depending on the size of the piece.  It freezes well, too.

Serves: 12 to 16

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Reprinted with permission from ©Arthur Schwartz, Arthur Schwartz's Jewish Home Cooking, published by Ten Speed Press  -    click for book review

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NOTE: "This is the original kugel recipe with its full quotient of butter, but you can reduce that ingredient from three sticks to two.  Relatively dry, large-curd pot cheese may be difficult to find, but you can substitute cottage cheese if need be, large curd, if possible.  To further reduce the fat content, you can substitute low-fat sour cream for full-fat."  Arthur Schwartz