This recipe was passed down from my grandmother. There are numerous sweet and savory kigel recipes, but I have never tasted one that even compares to this. So, here is my gluten free version of my grandmother's kigel.
Grandma Taube's Kigel
8 oz gluten free linguine noodle, broken into 1-2 inch pieces
1 cup sugar
Juice of 1 large lemon
1 teaspoon vanilla
16 oz cottage cheese
1 pint sour cream
Preheat the oven to 325 degrees.
Cook the noodles according to the directions on the box. While the noodles are cooking, grease casserole dish with Pam. When the noodles are cooked, drain the water and place them back into the pot you used to cook them. Add the sugar, lemon juice, vanilla, eggs, cottage cheese, and sour cream. Mix all of the ingredients together and pour into the greased casserole dish. Sprinkle the top with cinnamon and crushed walnuts. Put it in the oven and bake it for 1 hour and 15 minutes or until the topped is nicely browned. (I baked it for only 60 minutes in my convection oven.) Then shut off the oven, and let the kigel stay in the oven for 1 more hour. Then remove from the oven and serve. This kigel can be served warm or at room temperature.
This kigel turned out amazingly well. The broken linguine noodles worked well substituting for broad noodles. It tasted just like it did when I was a child. My husband was impressed that this recipe was gluten free. It is a great dish to serve for a holiday meal, and it is easy to travel with for a pot luck dinner. I would be proud to serve this to anyone. I hope you enjoy!