This classic noodle kugel recipe has been passed down for generations and is sure to become a family favorite in your home too. Kugel is a dish at the heart of so many Jewish homes and this dairy noodle kugel is a staple. The dish starts with egg noodles baked in a sweet custard mixture, that's topped with a sweet, crunchy topping. Mix it up in just 10 minutes, then bake till golden brown!
And when you need kugel but don't feel like dairy, try my Passover Apple Matzo Kugel or this classic potato kugel.
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This sweet kugel recipe is the best!
This sweet noodle kugel recipe is super flexible and easy to make and that’s why it works every time. Growing up in a Jewish home, noodle kugel was a staple dinner and served not just at holidays. Anytime my mom needed a quick dinner that everyone would eat, she’d make a kugel, tuna fish, homemade applesauce and that was dinner.
Kugel is so simple to make, can be made ahead of time and in the vein of a classic comfort food, is a casserole that is also a perfect one pan dish. With simple ingredients that you likely already have in your pantry, this is sure to be your new family favorite.
What is a kugel?
A kugel is a baked pudding dish that is typically served in a 9x13 pan. It can have a base of either noodles or potatoes. There are both sweet and savory varieties and you’ll often find a kugel at a holiday meal in a Jewish home.
The recipe I’m sharing today is for a sweet dairy noodle kugel, sometimes referred to as lokshen kugel (Lokshen is the yiddush word for noodles). Another great option is a more savory salt and pepper kugel or a non-dairy kugel with fine egg noodles. There are just so many options!
Ingredients
A few notes on the 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 what you have at home. I typically buy small curd, but large curd will work as well.
- Sour Cream: perfect rich results if you have it in your fridge, but you can easily substitute plain greek yogurt 1:1 if that’s what you have available.
- Topping: Either corn flakes or bran flakes work for this sweet crunchy kugel topping. Use what you already have at home.
How to make noodle kugel
To make things even simpler, here are step-by-step photos to help you every step of the way.
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. This is your custard. Set aside while the noodles finish cooking.
Preheat your oven to 375 degrees and spray a 9x13 pan with baking spray.
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 ingredients together in a bowl, then spread over the custard and noodle mixture.
Put into the oven to bake until set and golden brown. Let cool a few minutes before serving and then enjoy!
For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
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
How to store the 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, 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 reheating directions above.
One more simple tip
If you are making the noodle kugel in advance, don’t add the crunchy topping until just before you are ready to bake and serve it. You can freeze the noodle kugel just before baking or keep in the fridge overnight. When you are ready to bake it, top with the crunchy topping and then put it in the oven to bake.
Looking for more classic Jewish recipes? Try these:
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📖 Recipe
Simple Noodle Kugel
Ingredients
- ½ cup butter (softened)
- 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
- 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.
- Preheat your oven to 375 degrees and spray a 9x13 pan with baking spray.
- 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
Nutrition
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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!