Cranberry Noodle Kugel
Elevate your holiday table or cozy family dinner with this indulgent Cranberry Noodle Kugel, a sweet and creamy twist on a classic comfort dish. Perfectly al dente egg noodles are coated in a luxurious mixture of cream cheese, sour cream, and cottage cheese, infused with warm vanilla and cinnamon for a fragrant aroma. Sweet bursts of dried cranberries add a festive flair, while a golden graham cracker crumb topping provides the perfect crunchy contrast. This baked casserole is both easy to prepare and irresistibly satisfying, making it an ideal choice for celebrations, potlucks, or Sunday brunches. Serve it warm and enjoy the harmonious fusion of textures and flavors in every bite. Keywords: Cranberry Noodle Kugel recipe, sweet noodle kugel, easy holiday casserole, noodle pudding with cranberries.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 ounces egg noodles
- 4 tablespoons unsalted butter
- 3 large eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 4 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.75 cup dried cranberries
- 0.5 cup graham cracker crumbs
- 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and return to the pot.
Add 4 tablespoons of butter to the warm noodles and stir until melted and evenly coated. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, sour cream, cottage cheese, cream cheese, granulated sugar, vanilla extract, and ground cinnamon until smooth and well combined.
Fold the dried cranberries into the egg and cheese mixture.
Pour the mixture over the cooked noodles and toss gently to combine, ensuring the noodles are evenly coated.
Transfer the noodle mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix together the graham cracker crumbs, light brown sugar, and 2 tablespoons of melted butter until the texture resembles wet sand.
Sprinkle the crumb mixture evenly over the top of the noodles.
Bake for 45-50 minutes, or until the top is golden brown and the kugel is set.
Remove from the oven and allow to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 30.6 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
