Swiss Cheese Kugel
Savory, creamy, and irresistibly cheesy, this Swiss Cheese Kugel is a decadent twist on a traditional noodle kugel. Featuring tender egg noodles coated in a luxurious blend of Swiss cheese, sour cream, and a custardy mixture of eggs, milk, and heavy cream, this baked casserole is loaded with comforting flavors. A golden breadcrumb and Parmesan topping adds the perfect crunchy contrast, while hints of onion and garlic powder elevate every bite. Easy to assemble and bake in under an hour, this kugel is perfect for family dinners, potlucks, or holiday gatherings. Garnish with fresh parsley for a touch of color and serve this rich, versatile dish as a side or hearty main course.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 oz wide egg noodles
- 4 tbsp butter
- 4 large eggs
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 2 cups Swiss cheese, shredded
- 0.5 cups sour cream
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cups breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 2 tbsp parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over low heat, allowing it to cool slightly once melted.
In a mixing bowl, whisk together the eggs, milk, heavy cream, sour cream, onion powder, garlic powder, salt, and black pepper until well combined.
Gradually pour the melted butter into the egg mixture, whisking constantly to prevent the eggs from cooking.
In a large mixing bowl, combine the cooked egg noodles with the shredded Swiss cheese. Pour the egg and cream mixture over the noodles and stir until evenly coated.
Transfer the noodle mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine breadcrumbs and grated Parmesan cheese. Sprinkle the mixture evenly over the noodle casserole.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard has set.
Remove the kugel from the oven and let it cool for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.4 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 384 mg | 30% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 166 mg | 4% | |
*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.
