This recipe is from my hubby’s Aunt Carol, who says even Uncle Paul, a devout meat-only eater, ate it willingly every Pesach. My college son even takes a batch back with him.
Aunt Carol’s Matzoh Cheese Kugel
Servings
4 Servings
Ingredients
- 4 tablespoon butter divided 1 Tbl. for greasing pan, can substitute cooking spray
- 6 matzoh boards
- 5 eggs
- 1 cup milk low-fat may be substituted
- 1 pound cottage cheese low-fat may be substituted but not fat-free
- 1 teaspoon salt optional
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar optional for topping
Instructions
- Pre-heat oven to 350F. Grease a 2 quart baking dish with 1 tablespoon of the butter. Crumble matzohs into small pieces directly into the baking dish. Place remaining butter in microwave-safe bowl. Microcook for 1 minute or until melted. Set everything aside.
- In a large mixing bowl, using a wire wisk, beat eggs with milk. Add cottage cheese, salt, sugar, cinnamon and melted butter. Pour mixture evenly over matzoh pieces (no need to stir). Use a spatula if necessary to make sure the matzoh is completely covered.
- Bake uncovered for 30 minutes, then cover and continue to bake for 10 more minutes, or until the top is set.
- Serve, sprinkled with sugar if desired.
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