Low-FODMAP & Gluten-free Sweet Noodle Kugel
Creamy, tender noodles in a sweet cheese casserole. A classic and beloved recipe from my childhood, made gluten-free, low in lactose, and low-FODMAP. IBS-friendly!
- Prep Time: 15 minutes
- Rest Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Entree
- Method: Baking
- Cuisine: Jewish
- Diet: Gluten Free
Ingredients
Scale
For base:
- Baking spray
- 12 ounces low-FODMAP, gluten-free egg noodles*
- 1/2 cup (1 stick) unsalted butter, softened and chopped
- 2 cups (16 ounces) full-fat lactose-free sour cream*
- 1 cup (8 ounces) full-fat lactose-free cream cheese*
- 1 cup (8 ounces) full-fat lactose-free cottage cheese (drained)*
- 1/4 cup low-FODMAP milk (I used lactose-free whole milk)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 large eggs
- 1 teaspoon vanilla
- 1/2 cup golden raisins (optional)
For topping:
- 1 cup (75g) cornflakes, crushed*
- 1/4 cup melted butter
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350F. Grease an 11 by 7-inch casserole dish with baking spray
- In a large pot cook the noodles according to package instructions until al-dente, about 8 minutes. Drain and set aside for now (they don’t need to be fully cooked as they will continue cooking in the custard)
- In large bowl, use an electric mixer to beat the butter, lactose-free sour cream, cream cheese, cottage cheese, and milk until thoroughly blended
- Beat in 1/2 cup sugar and salt, then cinnamon
- Add the eggs, one at a time, then stir in vanilla, and raisins (if using)
- Mix in the cooked noodles to coat completely (it will seem like a lot of liquid, but that is OK)
- In a medium bowl, mix topping ingredients (crushed cornflakes, melted butter, cinnamon, and sugar)
- Transfer noodles and custard to your prepared baking dish and smooth out the top (I prefer that the noodles are coated so there aren’t the dried ones on top, but some people like the texture of that, so you decide)
- Sprinkle evenly with the cornflake topping mixture
- Bake, uncovered, for about 45 minutes, or until top is crispy and the casserole is set
- Remove from oven, and leave to stand at room temperature (to rest) for about 1 hour (this is important for optimal texture)
- Serve warm, topped with lactose-free sour cream, and strawberry coulis
- You can also refrigerate for up to 3 days (reheat for 30-60 minutes at 300F, or freeze for one month)
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting). However, this is a rich meal with higher fat ingredients. If fat is a trigger for your IBS, then adjust to your tolerance
- This recipe uses low-lactose butter and lactose-free dairy. If you don’t tolerate milk protein, then you should not consume this recipe
- If you can’t find a lactose-free product, then you can purchase lactase drops, and add to your ingredients 24 hours prior to use (directions vary based on the product selected)
- I do not like raisins in kugel, but I allow for the option in the recipe
- Kellogg’s Cornflakes will contain gluten. If you need gluten-free, select a different brand, without added fruit juices to remain low in FODMAPs
- I used Jovial GF egg tagliatelle, see notes in above headers regarding gluten-free pasta selections
