Noodle Kugel Recipe
Jewish · Side dish · 60 min total
A sweet and creamy baked noodle pudding, perfect for holidays or a comforting side dish.
15
min prep
min prep
45
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 12 oz wide egg noodles
- 4 large eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup raisins (optional)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat oven to 350°F. 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 eggs. Add sour cream, cottage cheese, melted butter, sugar, vanilla, and salt; mix until smooth.
- Stir in cooked noodles and raisins (if using) until well coated.
- Pour mixture into prepared dish. Sprinkle cinnamon evenly over top.
- Bake for 40-45 minutes, until set and golden brown. Let cool 10 minutes before serving.
Tips
- For a savory version, reduce sugar to 2 tbsp and omit cinnamon; add 1 cup sautéed onions and 1 tsp black pepper.
- Kugel can be made a day ahead; reheat in oven at 350°F for 15 minutes.
- Store leftovers in refrigerator for up to 4 days.
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