Noodle Kugel

Noodle Kugel: Made with noodles, eggs, sour cream, cottage cheese, crushed pineapple, vanilla and cinnamon, our noodle kugel recipe can be served as a light meal any time of day.

In Jewish cooking a kugel is a sweet or savory baked pudding made with egg noodles or potatoes. A sweet kugel (like this one) is a combination of fruit, sour cream, cottage cheese, eggs and cooked noodles that's baked to achieve a firm, custard-like consistency. Our cinnamon-raisin flavor combo is a common classic, but don't miss the cranberry-orange variation that follows the main recipe.

Noodle Kugel

  • Ingredients:
  • 12 ounces wide egg noodles
  • 4 tablespoons butter
  • 5 large eggs, lightly beaten
  • 1 cup cottage cheese
  • 3/4 cup sour cream
  • 1 can (8-ounce) crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3 tablespoons sugar, divided
  • Pinch of salt
  • 2/3 cup golden raisins
  • 2 tablespoons panko crumbs

Cook the egg noodles according to package directions, drain, add the butter and toss until the butter is completely melted. Set aside to cool.

Position a rack in the center of the oven, preheat to 350°F and generously butter a 13 x 9-inch baking dish.

Plump your raisins by soaking them in hot water for 5 minutes. Drain well and set aside.

In a large mixing bowl, combine the eggs, cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar and a pinch of salt. Add the noodles and raisins and combine thoroughly.

Transfer the kugel mixture to the prepared baking dish, cover tightly with aluminum foil and bake for 45 minutes.

Uncover the kugel and sprinkle the top with panko crumbs, the remaining 1 tablespoon of sugar and a dusting of cinnamon if desired. Return to the oven for 10 to 12 minutes.

Allow the kugel to cool for 15 to 20 minutes before cutting into squares for serving. May be served warm, or at room temperature.

Makes 12 servings

Recipe Variation: Cranberry-Orange Noodle Kugel
Replace the raisins with dried cranberries, reduce the vanilla to 1 teaspoon, reduce the cinnamon to 1/2 teaspoon and add 1 tablespoon of grated orange zest. If desired, replace the panko crumbs with 1/3 cup toasted sliced almonds.

Note: We've placed this recipe in our Breakfast/Brunch category, but you could easily serve a sweet kugel as a light lunch or even dessert.

Cinnamon-Raisin Noodle Kugel

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