When my kids were young, they loved sweet noodle pudding. Also known as sweet lokshen kugel in Yiddish, it’s a simple dish. The essential ingredients are noodles, eggs, dairy and something to sweeten the pudding. Of course you don’t have to be Jewish or know Yiddish to enjoy this casserole.
A lovely alternative to pasta with savory sauce, it’s a simple and delicious weeknight dinner paired with a salad. Sweet lokshen kugel is also great for brunch because you can bake the casserole the day before, refrigerate overnight, and reheat it in the morning. Because it contains dairy, sweet lokshen kugel should be refrigerated if you are not serving it immediately.
The version I made for my kids used just one type of canned fruit – pineapple. When Safeway asked me to contribute a recipe to celebrate National Canned Food month, I decided to fancy up the casserole with two more kinds: apricots and pears. I love using all this fruit (and the natural fruit juice from the can) because it provides both nutrition and a taste of warmer months while winter still holds sway outside. I also added a crunchy top. Not as rich as the topping on my friend Gail’s sweet lokshen kugel, this one still adds a nice touch visually as well as a great texture contrast to the soft pudding underneath.
While sweet lokshen kugel is traditional for Jewish New Year and the break-the-fast meal after Yom Kippur, we eat it year round.
This version is particularly easy to make when you don’t have a lot of time to prepare a meal because you don’t have to boil the noodles before putting them into the casserole. I know it sounds crazy, but it works if you add enough liquid and let the kugel sit for 5-10 minutes before baking it. It’s the same principle that that I used in my single serving mac ‘n cheese.
This is a sponsored conversation written by me on behalf of Safeway. The opinions and text are all mine.