Noodle Kugel
Delight in the comforting layers of sweetness and creaminess with this classic Noodle Kugel recipe, a beloved staple of Jewish cuisine and a crowd-pleasing dish perfect for any occasion. This decadent baked casserole combines tender egg noodles with a luscious mixture of sour cream, cottage cheese, and cream cheese, enhanced by a hint of cinnamon and optional raisins for a touch of sweetness. Topped with a buttery, crunchy layer of crushed cornflakes and brown sugar, this dish bakes to golden perfection with a rich, creamy interior and a crispy finish. Whether you're serving it as a side dish for a holiday feast or a sweet treat at brunch, Noodle Kugel is sure to impress. Ready in just over an hour, it’s as easy to prepare as it is delicious, making it an irresistible addition to your recipe collection.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 4 large eggs
- 1.5 cups sour cream
- 2 cups cottage cheese
- 8 ounces cream cheese
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 cups raisins (optional)
- 1 cup crushed cornflakes (for topping)
- 2 tablespoons brown sugar (for topping)
- 2 tablespoons unsalted butter, melted (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, beat the eggs until fully blended.
Add the sour cream, cottage cheese, cream cheese (softened), granulated sugar, melted butter, and vanilla extract to the eggs. Mix until smooth and creamy.
Fold the cooked noodles into the cheese mixture until evenly coated. Stir in the cinnamon and raisins, if using.
Pour the noodle mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the crushed cornflakes, brown sugar, and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the kugel.
Bake the kugel in the preheated oven for 50–60 minutes, or until the top is golden brown and the center is set.
Remove the kugel from the oven and let it cool for 10–15 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
5852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.1 g | 395% | |
| Saturated Fat | 182.0 g | 910% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1715 mg | 572% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 619.6 g | 225% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 287.5 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1486 mg | 114% | |
| Iron | 48.6 mg | 270% | |
| Potassium | 2337 mg | 50% | |
*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.
