This post may contain affiliate links. Please see our disclosure policy.
A Lighter Spin on Classic Sweet Noodle Kugel
Sweet noodle kugel is a beloved Jewish noodle casserole traditionally served at holidays and family gatherings, and this version keeps the familiar comfort without being overly sweet. Tender egg noodles bake into a lightly spiced custard made with cottage cheese, sour cream, and a bit of crushed pineapple for subtle brightness.
We’ve been making this style of cottage cheese noodle kugel for years, and what we enjoy most is the contrast between the creamy center and the crisp, golden noodle top. The method is straightforward, the ingredients are easy to keep on hand, and the flavor stays balanced from first slice to last. It’s equally at home on a brunch table, as a light lunch, or served alongside a holiday meal.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
EGG NOODLES: Wide egg noodles hold their shape and create a tender center with a crisp top. Cook them just until tender so they don’t get mushy.
COTTAGE CHEESE: Use full-fat for the best texture, but low-fat works, too. Whole-milk ricotta works as a richer substitute.
SOUR CREAM: Full-fat is ideal; reduced-fat works in a pinch. Avoid nonfat due to excess moisture.
CRUSHED PINEAPPLE: Drain well before using. Finely chopped apples make a mild, fruit-forward alternative.
GOLDEN RAISINS: Provide gentle sweetness and plump nicely after soaking. Regular raisins or chopped dried cherries can be substituted.
PANKO CRUMBS: Standard breadcrumbs work but are finer and won’t provide as much crunch. Toasted sliced almonds offer a different, slightly richer finish.
Prep Overview
How to Make Sweet Noodle Kugel
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by cooking the egg noodles until they’re just tender, then toss them with butter so they stay separate and lightly coated while they cool. This small step helps the custard cling to the noodles instead of soaking in unevenly.
While the noodles rest, soak the raisins in hot water briefly to plump them, then mix the custard in a large bowl. Whisking the eggs first ensures an even base before adding the cottage cheese, sour cream, pineapple, vanilla, and cinnamon. Fold in the noodles and raisins gently so the mixture stays light.
Once everything is combined, spread it in a buttered baking dish, cover tightly, and bake until set. Finishing the kugel uncovered with panko and a little sugar gives the top its signature crisp texture while keeping the center creamy.
Serving Suggestions
Sweet noodle kugel traditionally appears as part of a Shabbat or holiday meal, often served alongside roasted chicken, brisket, or savory beef dishes to balance its mild sweetness. It also pairs well with simple vegetable sides like roasted carrots or green beans. For brunch, serve it warm with fresh fruit or a light salad.
More Flavorful Jewish Comfort Dishes
Crispy potato latkes bring classic Hanukkah comfort with their golden edges and tender centers, while raspberry rugelach adds a lightly sweet, buttery pastry to the table. For a savory centerpiece, red wine and orange–braised brisket offers deep, aromatic flavor that pairs well with traditional sides and family-style dishes.
Sweet 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
Instructions
- Cook the noodles according to package directions until just tender. Drain well, add the butter, and toss until melted. Spread the noodles out briefly to cool so they’re warm, not hot.
- Position a rack in the center of the oven, preheat to 350°F and generously butter a 13 x 9-inch baking dish.
- Soak the raisins in hot water for 5 minutes to soften and plump, then drain thoroughly.
- Whisk the eggs in a large bowl, then add the cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar, and a pinch of salt. Fold in the noodles and raisins until evenly combined.
- Spread the mixture evenly in the prepared baking dish. Cover tightly with foil to prevent drying and bake for 45 minutes.
- Uncover, sprinkle with the panko, remaining sugar, and a light dusting of cinnamon if you like. Bake uncovered for 10–12 minutes, until the topping is lightly golden.
- Let the kugel cool for 15–20 minutes so it can set before slicing. Serve warm or at room temperature.
Notes
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
