We’re talking mascarpone cheese, sour cream, light cream, egg noodles, and oh right, a teeny bit of fruit. In the world of kugel, this all makes sense. I followed the preparation steps, poured the mixture into the 13 x 9 pan, and baked for the instructed cook time of 35 to 45 minutes. Upon reaching the end of cook time, I slid a knife into the dish, and to my surprise, liquid. It wasn’t even hot in the middle, let alone anywhere near a fluffy casserole situation. This conundrum started an incessant sequence of 8-minute timers, with me pacing around the kitchen staring into the oven. One hour and twenty minutes in – nearly double the instructed cook time – it was finally in good enough shape to bring to someone else’s holiday dinner. Thankfully, even with some extra wiggle, it was a hit.
But in all seriousness, what’s the story with the extra cook time on kugel? Do I need to call the super to come fix my oven? Has anyone else needed to bake these babies for almost double the time instructed?