Matzah Cheese Kugel

A Passover kugel that's good enough to eat anytime of the year, by Helen Poore.

Passover began at sunset yesterday so in honor of this holiday I thought I'd share one of my favorite passover dishes. Matzah is eaten in place of leavened products for the next 8 days.  The tradition comes from the story of the Israelite slaves being freed from Egypt in such a hurry that they could  not wait for the bread to rise.

If you keep kosher, this is the dairy version. I do have a non dairy recipe, if you are interested. Happy Passover!

Matzah Cheese Kugel

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  6 sheets of Matzah

  
  
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  1 cup of milk

  
  
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  1/2 cup of sour cream

  
  
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  1/2 cup of cottage cheese

  
  
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  5 eggs

  
  
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  1/4 cup of sugar

  
  
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  1 teaspoon salt

  
  
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  1 teaspoon cinnamon

  
  
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  3 tablespoons melted butter

Break matzah into large pieces. Beat eggs with milk. Add cottage cheese, sour cream, salt, sugar, cinnamon and butter and mix well. In a greased 1-1/2 quart baking dish, arrange half of the matzah. Pour half of the cheese mixture over it. Repeat with balance of the matzah and cheese mixture. Bake at 350 for 45 minutes.