Throughout my childhood in Israel, my mother served this "Pashtayda Levana" (White Quiche) along with tuna fish and lettuce salad. We gobbled this dairy noodle kugel up in no time every time.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 24 ounces (600 gm) medium-wide egg noodles
- 50 grams butter, melted
- 2 pounds (1000 grams) of Israeli white cheese or farmer's cheese
- 4 eggs, beaten
- 2 Tbsp. vanilla extract
- 1/2 cup sugar
Preparation:
1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
2. In a large bowl, mix the noodles with the melted butter, cheese, eggs, vanilla and sugar.
3. Pour into a greased 9x13 inch pan.
4. Bake for about 50 minutes at 350 degrees Fahrenheit or until the top is brown.
2. In a large bowl, mix the noodles with the melted butter, cheese, eggs, vanilla and sugar.
3. Pour into a greased 9x13 inch pan.
4. Bake for about 50 minutes at 350 degrees Fahrenheit or until the top is brown.
