Noodle Kugel
A cherished Jewish comfort food, this baked noodle pudding has a creamy, custard-like interior and a golden, crisped top. Egg noodles are folded into a sweetened mix of eggs, sour cream, and cottage cheese, then baked until set. A hint of cinnamon and butter-crisped edges make it irresistible warm or cold.
For 8 servings
- prep
Preheat the oven and prepare the baking dish.
Preheat the oven to 350°F. Grease a 9x13 inch baking dish generously with a little softened or melted butter, making sure to coat the bottom and sides well.
- boil · ~10 min
Boil the egg noodles.
Bring a large pot of water to a rolling boil. Add the wide egg noodles and cook according to package directions until just tender, about 6 to 8 minutes. Drain well in a colander, then return the noodles to the dry pot off the heat.
TIPDon't rinse the noodles — the surface starch helps the custard cling. - mix · ~3 min
Prepare the cheese custard mixture.
1.In a large mixing bowl, whisk the eggs until well beaten.2.Add the sour cream, cottage cheese, melted butter, sugar, salt, and ground cinnamon.3.Whisk everything together until smooth and evenly combined.TIPUse full-fat dairy — low-fat versions release too much water and make the kugel watery. - mix · ~2 min
Combine noodles and custard.
Pour the warm drained noodles into the bowl with the cheese custard. Gently fold everything together with a rubber spatula until every noodle is coated and the mixture is uniform.
- assemble · ~1 min
Assemble the kugel in the baking dish.
Transfer the noodle mixture to the buttered baking dish, spreading it into an even layer with the back of a spoon. For an extra-crispy top, dot the surface with a few extra tiny pats of butter if desired.
- bake · ~60 min
Bake until set and golden.
Place the dish on the center rack and bake for 55 to 60 minutes, or until the top is deeply golden brown and the center is set with a slight jiggle. A knife inserted in the middle should come out mostly clean.
TIPIf the top browns too quickly, tent loosely with foil during the last 15 minutes. - rest · ~20 min
Cool before slicing.
Remove the kugel from the oven and place it on a wire rack. Let it rest for 15 to 20 minutes before slicing — this allows the custard to firm up so the pieces hold their shape.
TIPKugel tastes wonderful warm, at room temperature, or even cold from the fridge. - serve
Cut into squares and serve.
Slice the kugel into 8 generous squares using a sharp knife. Serve warm or at room temperature as a side dish or a lightly sweet dessert.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat sour cream and cottage cheese to prevent excess water from leaking out during baking.
- 2Cook the noodles just until al dente; they will continue to soften as the kugel bakes.
- 3Do not rinse the noodles after draining — the leftover starch helps the custard cling better.
- 4Let the baked kugel rest for 15-20 minutes before slicing so the custard sets and pieces hold together.
- 5For an extra golden top, dot the surface with a few small pats of butter just before baking.
- 6If the top browns too quickly, tent loosely with foil during the last 15 minutes of baking.
Adapt it for your goals.
Savory
Omit the sugar and cinnamon, and add 1/2 tsp black pepper, 1/2 cup sautéed onions, and a pinch of nutmeg for a side-dish kugel that pairs with roast chicken or brisket.
fruit swirlFruit-swirl
Swirl 1 cup of fruit preserves (apple, apricot, or raspberry) into the custard before baking for a sweet-tart twist that echoes traditional Jewish fruit kugels.
low oilLow-oil
Replace the 6 tablespoons melted butter with 3 tablespoons unsalted butter and 3 tablespoons unsweetened applesauce to reduce fat while keeping moisture.
gluten freeGluten-free
Substitute the wide egg noodles with gluten-free wide rice noodles prepared per package directions, and ensure all other ingredients are certified gluten-free.
Why this is on our healthy list.
Good Source of Protein
Eggs, cottage cheese, and sour cream contribute high-quality protein that supports muscle repair and satiety.
Calcium for Bones
The dairy ingredients (sour cream, cottage cheese, eggs) provide calcium, important for bone strength and nerve function.
Energy from Carbohydrates
Egg noodles supply moderate complex carbohydrates that can provide sustained energy, especially when eaten as part of a balanced meal.
Frequently asked questions
Yes. Bake, cool completely, then refrigerate covered for up to 3 days. Reheat individual portions in a microwave or reheat the whole dish in a 350°F oven for 10-15 minutes.
