Gluten Free Cranberry-Orange Noodle Kugel

I’ve been experimenting with gluten-free pasta recently, with mixed results. Some of these pasta products get gummy, some never become tender. If you go gluten-free, I suppose, it’s like anything else — you get used to it NOT being exactly like the product that isn’t gluten-free. Wheat-based pasta doesn’t taste or cook like corn or rice pasta, that’s all there is to it. But if you’re on a gluten-free diet or you’re cooking for someone who is, you go with the flow, as they say.  And so, here’s a recipe for gluten-free corn noodle kugel for Hanukkah, a holiday when kugels are on the menu (actually is there ever a time when a kugel would not be welcome?). I used Sam Mills Pasta D’Oro Gluten Free Lasagne Corte*, which, by the way, is on the relatively inexpensive side for a gluten-free product. *I did not get paid by this manufacturer nor did I receive a free sample. It’s just a great product, so I am recommending it to you. Gluten Free Cranberry-Orange Noodle Kugel   1 cup dried cranberries 1/4 cup orange juice 8 ounces cream cheese 4 ounces butter 1/3 cup sugar 1-1/2 cups sour cream 4 large eggs 1 teaspoon ground cinnamon 2 teaspoons grated orange rind 1/8 teaspoon salt 1 pound Sam Mills Pasta D’Oro Gluten Free Lasagne Corte   Place cranberries in a bowl, pour the orange juice on top and let soak for at least 30 minutes. Set aside. Preheat the oven to 350 degrees. Butter a 9”x13” baking dish. In an electric mixer, beat the cream cheese and butter until thoroughly blended and softened. Beat in the sugar until well blended. Add the sour cream and blend thoroughly. Add the eggs one at a time, beating after each addition. Stir in the cinnamon, orange rind and salt. Set the mixture aside. Cook the pasta, drain the noodles and place them in a large bowl. Spoon the cheese mixture over the noodles. Add the cranberries and any remaining juice. Gently mix the ingredients. Place the mixture in the prepared baking dish. Bake for about 50-60 minutes or until the top is lightly browned. Makes 12 servings  

I’ve been experimenting with gluten-free pasta recently, with mixed results. Some of these pasta products get gummy, some never become tender. If you go gluten-free, I suppose, it’s like anything else — you get used to it NOT being exactly like the product that isn’t gluten-free. Wheat-based pasta doesn’t taste or cook like corn or rice pasta, that’s all there is to it.

But if you’re on a gluten-free diet or you’re cooking for someone who is, you go with the flow, as they say. 

And so, here’s a recipe for gluten-free corn noodle kugel for Hanukkah, a holiday when kugels are on the menu (actually is there ever a time when a kugel would not be welcome?).

I used Sam Mills Pasta D’Oro Gluten Free Lasagne Corte*, which, by the way, is on the relatively inexpensive side for a gluten-free product.

*I did not get paid by this manufacturer nor did I receive a free sample. It’s just a great product, so I am recommending it to you.

Gluten Free Cranberry-Orange Noodle Kugel

 

1 cup dried cranberries

1/4 cup orange juice

8 ounces cream cheese

4 ounces butter

1/3 cup sugar

1-1/2 cups sour cream

4 large eggs

1 teaspoon ground cinnamon

2 teaspoons grated orange rind

1/8 teaspoon salt

1 pound Sam Mills Pasta D’Oro Gluten Free Lasagne Corte

 

Place cranberries in a bowl, pour the orange juice on top and let soak for at least 30 minutes. Set aside. Preheat the oven to 350 degrees. Butter a 9”x13” baking dish. In an electric mixer, beat the cream cheese and butter until thoroughly blended and softened. Beat in the sugar until well blended. Add the sour cream and blend thoroughly. Add the eggs one at a time, beating after each addition. Stir in the cinnamon, orange rind and salt. Set the mixture aside. Cook the pasta, drain the noodles and place them in a large bowl. Spoon the cheese mixture over the noodles. Add the cranberries and any remaining juice. Gently mix the ingredients. Place the mixture in the prepared baking dish. Bake for about 50-60 minutes or until the top is lightly browned. Makes 12 servings