7-Ingredient Sweet Noodle Kugel

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 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.

Key Ingredients

• Egg Noodles: I typically buy Manischewitz egg noodles, but you can find egg noodles in just about any grocery store. I use the medium sized egg noodles, but any width will work fine.
• Cottage Cheese:  Use whatever you in your fridge.  I typically buy small curd, but large curd is fine.
• 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.

Sweet Noodle Kugel Add-Ins

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 surprises.
• 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.

Step by step directions

• Step 1: Preheat your oven to 375℉ degrees and spray a 9x13 baking pan with baking spray. 
• Step 2: Bring your water to a boil and cook the noodles al dente.  Use the lower end of the recommended cooking time as a guide.

Step 3: While the noodles are boiling, cream together the butter and sugar in a stand mixer or with a handheld mixer.

Step 4: 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. 

Step 5: 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.

Step 6: Then transfer the whole mixture into your prepared pan.

Step 7: Optional, but highly recommended. Make the corn flake topping and spread it over the noodle kugel. Then bake until set and golden brown.

💡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.

👩‍🍳Pro Tips for Perfect Sweet Noodle Kugel

• Don't overcook the noodles. Boil them just until al dente. Overcooked noodles absorb too much custard and make the kugel dense or soggy.
• Cover halfway through baking. If the top browns too fast, cover loosely with foil for the last 20 minutes so the center sets without burning the edges.
• Cool before slicing. It's tempting to dig in right away, but letting it rest for at least 15-20 minutes helps the kugel firm up, making for cleaner slices.
• Customize your kugel. Try crushed bran flakes or a simple sprinkle of cinnamon sugar for a crunchy golden crust. Or add in dried cranberries or crushed pineapple for a twist on the traditional.
• Store leftovers properly. Once cooled, cover the baking dish tightly with foil or transfer slices to an airtight container. Refrigerate for up to 4 days, or freeze individual portions for up to 2 months. Reheat in the oven at 325°F until warmed through, never the microwave, if you want to keep that crisp top!

Recipe FAQ's 

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