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A beloved Jewish-American classic, this sweet noodle kugel is a creamy, custardy baked pudding. Made with wide egg noodles, a rich blend of cottage cheese, cream cheese, and sour cream, it's often studded with raisins and topped with a crunchy cinnamon-sugar cornflake crust. Perfect for holiday meals, brunch, or as a comforting side dish.
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch (23x33 cm) baking dish with butter or cooking spray.
In a large pot, bring 4 liters of water and 1 tablespoon of salt to a rolling boil. Add the egg noodles and cook according to package directions, but undercook them by 2-3 minutes so they are very al dente. They will finish cooking in the oven. Drain the noodles well and set aside.
In a large mixing bowl, whisk the eggs until lightly beaten. Add the sour cream, cottage cheese, and softened cream cheese. Using an electric mixer or a strong whisk, beat the mixture until it is smooth and well-combined. A few small lumps from the cottage cheese are perfectly fine.
Whisk in 150g (3/4 cup) of granulated sugar, 113g (1/2 cup) of melted butter, vanilla extract, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt until fully incorporated into the custard base.
Gently fold the drained, cooked noodles into the custard mixture. If using, stir in the raisins until everything is evenly coated.
Pour the noodle mixture into the prepared baking dish and spread it into an even layer.
Prepare the topping. In a small bowl, combine 25g (2 tbsp) of sugar and 1/2 teaspoon of cinnamon. If using cornflakes, lightly crush them and toss with 28g (2 tbsp) of melted butter and the cinnamon-sugar mixture. Sprinkle the topping evenly over the kugel.
A beloved Jewish-American classic, this sweet noodle kugel is a creamy, custardy baked pudding. Made with wide egg noodles, a rich blend of cottage cheese, cream cheese, and sour cream, it's often studded with raisins and topped with a crunchy cinnamon-sugar cornflake crust. Perfect for holiday meals, brunch, or as a comforting side dish.
This jewish_american recipe takes 95 minutes to prepare and yields 8 servings. At 153.8 calories per serving with 5.78g of protein, it's a beginner-friendly recipe perfect for side or dessert or brunch.
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Bake for 50-60 minutes, or until the center is set (a knife inserted near the center comes out clean) and the top is golden brown and bubbly at the edges.
Remove the kugel from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This helps it set properly. Serve warm or at room temperature.
In addition to or instead of raisins, add 1 cup of drained, crushed pineapple, or 1 finely diced apple (like a Granny Smith) to the custard mixture.
Omit the sugar, raisins, vanilla, and cinnamon. Add 1 cup of sautéed onions, 1/2 teaspoon of black pepper, and top with buttered breadcrumbs before baking.
Instead of cornflakes, use 1 cup of crushed graham crackers, vanilla wafers, or gingersnaps mixed with the melted butter and cinnamon-sugar for a different flavor profile.
Fold 1/2 cup of chopped pecans or walnuts into the noodle mixture for added texture and flavor.
The combination of eggs, cottage cheese, cream cheese, and sour cream provides a significant amount of protein, which is essential for muscle repair, immune function, and overall body maintenance.
Egg noodles are a primary source of complex carbohydrates, which the body uses as its main fuel source, providing sustained energy.
Dairy products like cottage cheese, cream cheese, and sour cream are good sources of calcium, a mineral vital for maintaining strong bones and teeth.
Noodle Kugel is a rich and indulgent dish, traditionally high in calories, fat, and sugar from the dairy, butter, and sugar. It is best enjoyed in moderation as a special treat or part of a holiday meal.
A typical slice of this Noodle Kugel contains approximately 500-550 calories, depending on the specific ingredients used, such as the inclusion of raisins and the cornflake topping.
Yes, kugel is perfect for making ahead. You can assemble it (without the topping) up to 24 hours in advance and refrigerate. Add the topping just before baking. Alternatively, you can bake it completely, cool, cover, and refrigerate for up to 3 days. Reheat before serving.
Store leftover kugel in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold, at room temperature, or reheated in the oven or microwave.
Yes, it freezes well. Bake and cool the kugel completely. Wrap the dish tightly in plastic wrap and then foil, or cut into individual portions and wrap them. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F (150°C) oven until warmed through.
This usually happens if the cream cheese is too cold. To ensure a smooth custard, let the cream cheese sit at room temperature for at least an hour before mixing. Using an electric mixer also helps break down any small lumps.
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