Noodle kugel is a classic Jewish comfort dish—creamy, lightly sweet, and perfect for holidays or family meals. Here’s a traditional, easy version:
Classic Sweet Noodle Kugel
Ingredients
- 12 oz wide egg noodles
- 4 tbsp butter, melted
- 4 large eggs
- 1 cup sour cream
- 1 cup cottage cheese (small curd)
- 3/4–1 cup sugar (to taste)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
Optional Topping
- Cinnamon sugar or crushed cornflakes mixed with melted butter
Instructions
- Preheat oven:
Preheat to 350°F (175°C). Grease a 9×13-inch baking dish. - Cook noodles:
Boil egg noodles until just tender. Drain well. - Mix filling:
In a large bowl, whisk eggs, melted butter, sour cream, cottage cheese, sugar, vanilla, cinnamon, and salt. - Combine:
Fold cooked noodles into the mixture until evenly coated. - Bake:
Pour into baking dish. Add topping if using.
Bake 45–55 minutes, until set and lightly golden. - Cool slightly & serve:
Let rest 10–15 minutes before cutting.
Variations
- Extra creamy: Add 4 oz cream cheese
- Raisin kugel: Stir in 1/2 cup raisins
- Less sweet: Reduce sugar to 1/2 cup
- Savory kugel: Skip sugar & vanilla, add sautéed onions and black pepper
If you want, I can also share a potato kugel, a savory noodle kugel, or a slow-cooker kugel version.
