Noodle kugel isn’t just for Jewish holidays around here! It was (and still is) a regular dinner rotation in my home. Growing up, my mom made this sweet dairy noodle kugel all the time. She’d pull it together in minutes and while it baked, mix up some tuna, open a jar of homemade applesauce, and boom dinner was on the table.
Now, as a mom myself and someone who’s been cooking traditional Jewish recipes for years, I can tell you that this one’s a keeper. It’s her exact recipe, no extra testing needed. Just simple pantry staples that I always have on hand. It’s like a cozy Jewish cousin to baked ziti or a lazy lasagna.
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Ingredients
- Egg Noodles: I typically buy Manischewitz egg noodles, but you can find egg noodles in just about any grocery store. They are typically on the bottom of the shelf of the pasta section in bags. I like using the medium sized egg noodles, but any width will work fine.
- Cottage Cheese: Use whatever type you have at home. I typically buy small curd, but large curd will work as well and full or low fat varieties both work.
- Sour Cream: Its perfect for a rich kugel if you have it in your fridge, but I often substitute plain Greek yogurt.
- Butter: Use softened unsalted butter. If you can easily press on it and leave a dent, you are good to go. It makes it easier to cream with the sugar when it's soft.
- Topping: Either corn flakes or bran flakes work for this sweet crunchy kugel topping. I typically look to see which bag is nearing the bottom that my kids haven't closed all the way...iykyk 🤪. Full flakes work, or let a kiddo crush them up and use those the same way.
Step by step directions
Preheat your oven to 375℉ degrees and spray a 9x13 baking pan with baking spray. Start by bringing water to a boil and cooking the noodles al dente. Use the lower end of the recommended cooking time as a guide.
While the noodles are boiling, cream together the butter and sugar in a stand mixer or with a handheld mixer.
Once the butter and sugar are creamed together, add in the eggs, and beat well. Then add in the cottage cheese, sour cream, and vanilla.
Once the noodles are done cooking, drain well and rinse with cool water. Add the noodles into the custard mixture and mix well with a spatula.
Then transfer the whole mixture into your prepared pan.
Make the topping and spread it over the noodle kugel. Then bake until set and golden brown.
When it's done, take it out of the oven and let cool a few minutes before serving. It's great hot and holds well at room temperature if you are serving it an hour or two later.
💡Make ahead tip: Don’t add the crunchy topping until just before you are ready to bake and serve it. Freeze the noodle kugel just before baking or keep in the fridge overnight, untopped. Then when you are ready to bake it, add the topping just before putting it into the oven.
Variations
While we are noodle kugel purists in our house, kugels come in lots of varieties. You can try adding any of the following to your kugel to change up the classic.
- Raisins: My dad says only white raisins go in kugels, but either will work. If you add white raisins, please tell the people eating your kugel. They hide in crevices and those of us who have a raisin-phobia don't like surprise.
- Apples: Apple kugels are great for Rosh Hashana. I like to cook them down a bit before adding.
- For Passover: I love this apple matzo kugel for Passover. It's great for breakfast or brunch.
Storing leftovers
If you have any leftovers place the pieces into either a zip top bag or food storage container and pop into the fridge. The noodle kugel will store well for up to 5 days. To reheat it, either warm through in the microwave or put into an oven safe container, cover with foil and rewarm in a 325℉ degree oven.
You can also freeze the leftovers by wrapping well in plastic wrap and then foil and storing in the freezer for up to a month. Follow the reheating directions above.
Looking for more classic Jewish recipes? Try these:
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📖 Recipe
7-Ingredient Sweet Noodle Kugel
Ingredients
- ½ cup softened butter
- ½ cup sugar (or a little less)
- 3 eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 1 teaspoon vanilla
- 1 package egg noodles (10-14 oz)
Topping
- 3 tablespoons butter (melted)
- ¼ cup sugar
- 1 teaspoon cinnamon
- 2 cups corn flakes or bran flakes
Instructions
- Preheat your oven to 375℉ degrees and spray a 9x13 pan with baking spray. Bring a pot of water to boil and cook the noodles using the lower end of the recommended cooking time as a guide.
- While the noodles are boiling, cream together the butter and sugar in a stand mixer or with a handheld mixer. Once the butter and sugar are creamed together, add in the eggs, and beat well. Then add in the cottage cheese, sour cream, and vanilla. Set aside while the noodles finish cooking.
- Once the noodles are done cooking, drain well and rinse with cool water. Add the noodles into the custard mixture and mix well with a spatula. Then transfer the whole mixture into your prepared pan.
- Make the topping by mixing the topping ingredients together in a bowl, then spread over the custard and noodle mixture.
- Bake at 375℉ degrees until set and golden brown about 35-45 minutes. Let cool a few minutes before serving and then enjoy!
Notes
- Bundt pan - put topping on the bottom, spray the pan liberally with baking spray and adjust the baking time
- Muffin tin - for individual noodle kugels reduce baking time
- Mini loaf pan - perfect size for 2 people for a light lunch with a big salad or piece of fish
- 8x8 square pan - one recipe will fit into two 8x8 square pans
Nutrition
Frequently Asked Questions
It can be served as either. As light supper, it’s great as a main dish. For a brunch spread or holiday meal, you can serve it alongside other dishes as a side dish. It would go well with a large piece of salmon, or a smoked fish tray. Noodle kugel could also be served along with quiche, fruit tray, and a bagel bar for a great wedding shower brunch or mother’s day brunch idea.
Yes, it freezes really well. Once cooked, wrap well in plastic wrap and then cover with foil. Pop it into the freezer for up to a month. When ready to serve, let defrost on the counter for a bit and then rewarm in a 325 degree oven with the foil still on.
Nope, although that’s the most classic way to serve it. You can also bake it in any of the following:
> bundt pan - put topping on the bottom, spray the pan liberally with baking spray and adjust the baking time
> muffin tin - for individual noodle kugels reduce baking time
> mini loaf pan - perfect size for 2 people for a light lunch with a big salad or piece of fish
> 8x8 square pan - one recipe will fit into two 8x8 square pans
Deborah Smith says
Hi there! This looks great, like my mom’s recipe (that I can’t find!).
Is it dry cottage cheese or 2%?
Thank you!
Marni Katz says
I typically use 4%, but 2% and even nonfat will work. I hope you like it!