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Noodle (Kugel) Pudding

by on December 1, 2009 in Casseroles, Main Courses December 1, 2009 CasserolesMain Courses
See post on myrecessionkitchen’s site!
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Level: Easy

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Description

This is a dairy and egg cholesterol-free version of a childhood favorite. Click on the related blog post link to head to my website for more pictures and cooking tips.

Ingredients

  • 8 ounces, weight Non Dairy Cream Cheese
  • 7 ounces, weight (or Half A Cube) Firm Tofu, Crumbled
  • 1 cup Non Dairy Sour Cream
  • ½ cups Plain, Natural Soy Creamer
  • 2 Tablespoons Tapioca Starch
  • 1 stick Earth Balance Non Dairy Butter, Melted
  • ½ cups Raw Sugar
  • 1 teaspoon Cinnamon Powder
  • ½ cups Raisins
  • 8 ounces, weight Package Eggless Wide Noodles

Preparation

Preheat the oven to 350˚. Grease an 8”x12” baking dish.

In a large bowl, whisk together everything except the raisins and noodles. Add the raisins and stir.

Cook the noodles according to their instructions. Be careful not to overcook them. Drain the noodles in a colander, rinse them in cold water and drain again. Carefully mix the noodles into the filling, trying not to break up the noodles.

Transfer everything to the greased baking dish and flatten with a spatula. Bake for 1 hour.

Let the kugel sit for at least 30 minutes to set up before cutting.

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