Kugel Recipe
Jewish · Side dish · 65 min total
A classic Jewish noodle pudding, this sweet kugel is creamy, comforting, and perfect for holidays or a cozy family dinner.
15
min prep
min prep
50
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 12 oz wide egg noodles
- 4 large eggs
- 1 cup cottage cheese
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook noodles according to package directions until al dente. Drain and rinse with cold water; set aside.
- In a large bowl, whisk together eggs, cottage cheese, sour cream, melted butter, sugar, vanilla, and salt until smooth.
- Fold in the cooked noodles and raisins (if using) until well combined.
- Pour mixture into prepared baking dish and spread evenly.
- Bake for 45-50 minutes, until golden brown and set in the center. Let cool for 10 minutes before serving.
Tips
- Can be made a day ahead; reheat in oven or microwave.
- Add a cinnamon-sugar topping before baking for extra sweetness.
- Store leftovers covered in the refrigerator for up to 3 days.
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