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A casserole dish of sweet noodle kugel; in front is a plate with a slice of kugel on it.
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5 / 4 votes

Sweet Noodle Kugel

Noodle kugel, a popular Jewish casserole often enjoyed during holidays like Rosh Hashanah and Yom Kippur, is made with egg noodles, creamy custard, dried fruit, and, sometimes, a sweet, crunchy topping. This traditional recipe is wicked versatile and can be gobbled up warm or cold, for breakfast, as a side, or for dessert.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Sides
Cuisine: Jewish
Servings: 12 servings
Calories: 489

Ingredients

For the noodles and custard

  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 8 ounces full-fat cream cheese, at room temperature
  • 2 teaspoons vanilla extract
  • 6 large eggs, beaten
  • 2 cups cottage cheese (full-fat or 4%)
  • 1/3 to 1/2 cup raisins
  • Cooking spray, for the baking dish
  • 1 pound wide egg noodles
  • Kosher salt

For the topping

  • 1 stick (4 oz) unsalted butter, melted
  • 3/4 cup cornflake crumbs
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon fine sea salt
US - Metric

Instructions

Make the noodles and custard

  • Preheat the oven to 375°F (190°C). Slick a 9-by-11-inch (23-by-28-cm) baking dish with cooking spray.
  • Using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, beat the butter and granulated sugar on medium speed for 2 minutes. Add the cream cheese and continue to mix until smooth, 1 minute more.
  • Add the eggs, vanilla, cottage cheese, and raisins, and mix gently to combine.
  • Boil the noodles in a large pot of salted water according to the package directions, about 5 minutes. Drain in a colander.
  • Use a spoon to stir the drained egg noodles into the custard.

Make the topping

  • Combine the melted butter, cornflake crumbs, sugar, and salt in a medium bowl.
  • Pour the kugel into the prepared baking dish. Sprinkle the cornflake topping evenly over the top of the kugel.

Bake the kugel

  • Bake, uncovered, until slightly puffed and golden on top, 40 to 45 minutes. Cool before serving. The kugel can be served warm or at room temperature.

Notes

  1. Halving the recipe--Assemble the kugel in an 8-by-8-inch baking dish and reduce the cooking time to about 30 minutes.
  2. Cooking the kugel--If the top of your kugel is browning too quickly, cover it loosely with foil.
  3. Storage and reheating--Leftover kugel can be stored in the fridge, covered with plastic wrap, or in an airtight container, for up to 3 days. Leftovers can be enjoyed cold or reheated in a 325°F oven or microwave.
  4. Dietary--This recipe is suitable for vegetarian diets.

Nutrition

Serving: 1portion | Calories: 489kcal | Carbohydrates: 81g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 150mg | Sodium: 371mg | Fiber: 2g | Sugar: 43g