Noodle Kugel or noodle pudding is a common Jewish dish made from egg noodles, eggs, cottage cheese and sour cream. From there it just depends on the cook. I love this semi-sweet noodle kugel recipe made to go with a dairy dinner.
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Most noodle kugel recipes can be savory or sweet.
I prefer a sweet noodle kugel and this is the noodle kugel recipe I prefer!
Kugels can be served for dessert, or with the main course, and some eat it for breakfast.
My mom always made a savory kugel. It was a dairy kugel, which she always served with chicken.
I know. BUT! We didn't keep kosher.
Savory kugels are made without sugar. They can contain everything from onion soup mix to mushrooms, to caramelized onions, to zucchini.
Savory kugels are good.
Another but! I like mine better. I like them a little sweet.
Hers contained no sugar. As a child I really didn't like it. She loved it!
Well, it wasn't until I was an adult that I discovered this version of a sweeter noodle kugel.
Remember, Kankakee was not exactly the mecca (LOL) of the Jewish world.
With only about 100 Jews in our little town, I never really had the opportunity to try many Jewish dishes.
It was when I inherited my grandmother's Hadassah, ORT and sisterhood cookbooks, that I realized what I was missing out on.
I experimented with a few different recipes and this is what I came up with.
I love this noodle kugel recipe and it is comfort food to me, but my mother is still in shock when finding out I didn't like hers.
Sorry, Mom!
Why I Love Noodle Kugel
Noodle kugel is comfort food to me.
It is also very easy to make!
This creamy noodle kugel that isn't too sweet, is perfect as a side dish to most any entree.
Traditional as part of a dairy meal, this kugel recipe is often served with fish or other dairy dishes.
Kugels are great served with fish and I love reheating a slice for breakfast in the microwave, and then dolloping on raspberry or apricot jam.
Like I mentioned before, I wasn't raised in a kosher family so my mom's noodle kugel was always served with brisket or roast beef.
I have to admit I often serve mine with roast chicken.
And though I would never serve a noodle pudding recipe for dessert, I do like this traditional Jewish food as a side dish with a meal.
Mmmmm. Jewish food at its finest.
FAQ's
Where did noodle kugel come from?
Should kugel be served warm or cold?
What does noodle kugel taste like?
So, what is a noodle kugel?
A kugel can be called a noodle pudding but it is really just a casserole made from noodles. Unless it is made from potatoes.
In which case, it is a potato kugel recipe!
Ah, you see, that is the first question to ask when making a kugel.
If one keeps kosher than a noodle kugel, which is made from dairy products, can't be served with meat, where as a potato kugel which is made from potatoes, eggs and oil could.
And my Omi's potato kugel which does not contain dairy or eggs, but is not for Passover.
Do you see the mishegas (craziness in Yiddish), when it comes to explaining kugels?
To make this a bit shorter- a noodle kugel is basically noodles mixed with an egg custard, and then baked.
Sometime last week the kugel popped up on my Facebook. Someone didn't know what it was.
A day later, the daughter asked for my kugel recipe. Shocker, that she would.
After all, she never liked kugel as a child.
I used to always tell my children that just a taste would do, so they would taste, that is.
I also told them that tastes can change and so it was always important to taste, to see if in fact, their tastes did change.
This was viewed with skeptical eyes, but apparently tastes can change, as evidenced by this request.
There are many varieties of noodle kugels.
Often one finds sweet kugels with every variety of fruit.
This year I saw a recipe for a caramel apple kugel.
And my friend posted a pineapple kugel very similar to my recipe, except with crushed pineapple.
One year I made a Jerusalem kugel, which is a caramelized sugar and black pepper kugel, that is unique and outstanding.
But this isn't what I often do. I make a semisweet kugel and serve it with dinner.
I will tell you though that not everyone likes noodle kugel.
Yes, there are a lot of bad kugel recipes out there.
When kugels are baked too long, they become dry and the topping becomes very dry.
This Jewish recipe is not beloved in very home!
But a kugel made right is a thing of beauty.
It is the perfect company dish because it makes a lot.
Since there are just two of us, I did freeze quite a bit for future meals.
You can Google kugel and find recipes out the yin yang.
They are simple and quick to make.
They are kind of like a Jewish mac and cheese, which my friend Shulie so aptly compared them too.
And in my opinion, so much better than mac and cheese, because I don't happen to be a mac and cheese lover!
Tips on Making Noodle Kugel:
I use Manischewitz wide egg noodles, though any kind should work. Cook them al dente, because they will continue to cook while baking.
Feel free to adjust the sugar to your liking. You could even use brown sugar if you prefer.
Don't like raisins? Any dried fruit will do, but you can also skip this ingredient if you want.
Forget the dotting with butter thing. Mix the crushed cornflakes with the melted butter and spread on the top of the kugel evenly.
This makes for a crisper topping and a great crunch which contrasts well with the creamy, soft interior of the kugel.
I've been known to serve kugel with this salad for a simple meal.
Some serve kugel as dessert, but for me it has always been a side dish.
When do you eat noodle kugel?
Well, Saturday which was was the Jewish holiday of Yom Kippur, our day of atonement, is the perfect day.
A serious day, spent sitting in temple atoning for our sins and hoping we will be written in the Good Book for another year.
Remember, I told you about Rosh Hashanah? Well, 10 days later is Yom Kippur.
We fast from sun down to sun down, so it is common when breaking the fast, to serve breakfast type foods.
Every year we get together with friends and eat lox and bagels, my frozen cheese souffle, tuna fish, fruit and plenty of dessert.
One could also serve a simple blintz casserole or a noodle kugel. Yes, we have brinner!
Noodle kugel is also traditionally served for Shabbat on Friday night with fish as the main course.
Or for the Jewish holiday of Shavout when it is said that Moses brought us the 10 commandments.
This is traditionally a day when we eat only dairy foods, so noodle kugel would be very appropriate.
Main Ingredients For Noodle Kugel
Cooked Wide Egg Noodles (Al dente)
Butter
Cream Cheese (Became more prevalent in the US as cream cheese became availabel)
Sugar
Eggs
Sour Cream
Small Curd Cottage Cheese
Vanilla Extract
Dried Fruit and Cinnamon are optional though often found in noodle kugels.
How To Make Noodle Kugel
In a large pot cook the wide egg noodles in boiling salted water.
When cooked al dente, remove from pot and drain well.
Once drained return to pot and burner and toss noodles with 3 T of butter.
In a large bowl with a handheld mixer combine cream cheese, melted butter and ⅓ to ½ cup of sugar. How sweet you want it is up to you. I use the smaller amount.
in a large measuring cup or a small bowl beat togehter the eggs, sour cream, cottage cheese and vanilla extract.
Add to noodles and stir to incorporate. Mix in dried fruit if using.
Spread noodle mixture in a grease 9 x 13" pan and top with crushed cornflakes that have been mixed with melted butter.
If you choose to make individual servings you may do this in lined muffin cups or even individual souffle dishes. The noodle kugel cooks faster this way so keep your eye on it.
Do not let it become dry.
Noodle Kugel would be a great casserole to introduce to your family.
Easy as boiling noodles and then mixing with butter, eggs, cream cheese, sour cream and cottage cheese, well, this kugel is made for anyone that loves noodles.
I made this kugel on the second season of The Great American Recipe on PBS.
The judges loved it and it had some stiff competition.
I also served it to all of my friends at my party celebrating this episode on the show. I will tell you that everyone loved it-including my numerous non-Jewish friends!
So there you have it. Noodle Kugel in a nutshell.
Anyway you cut it, this is Jewish comfort food, at its best!
Other Jewish Kugels
Onion and Garlic Skillet Potato Kugel
Omi's Creamy No Egg Potato Kugel
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Better Than Mom's Noodle Kugel
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Total Time: 80 Minutes
- Yield: 8 - 12 Servings 1x
- Category: Side Dish
- Method: Baking/Boiling
- Cuisine: Jewish
Description
Sweet Noodle Kugel is our family's favorite! Made with an egg custard of eggs, sour cream, cream cheese and cottage cheese, it sure beats my mom's!
Ingredients
12 oz bag wide egg noodles
1 t salt for boiling water
6 T butter (divided) plus 2 teaspoons melted butter for the topping if you do not have enough to mix with the cornflakes
4 oz cream cheese
⅓ to ½ c sugar
3 eggs
1 c sour cream
1 lb small curd cottage cheese
1 t vanilla
½ c raisins or other dried fruit, plumped in 1 c of hot water if fruit is dry (optional)
½ c to 1 c cereal, like cornflakes to crush for topping
Instructions
Boil noodles in salted water for no more than 7 minutes, because you will be baking this and do not want them overcooked. Drain and return to pot and toss with 3 T of the butter. This should melt!
Preheat oven to 350.
In a large bowl, by hand or with mixer, combine cream cheese, 3 T melted butter and sugar. Beat until somewhat smooth.
Add eggs, sour cream, cottage cheese, vanilla and dried fruit if using. Stir well, until all is combined. Add noodles and mix well.
Generously butter a 13 x 9 pan. You could also bake this in a smaller pan and have a thicker kugel. You can also bake this in individual 8 oz souffle dishes or baking muffin paper cups, in which case, this is ready in about 20 minutes.
Scoop noodle mixture into prepared pan. Smooth top.
Crush cereal between hands or place in a plastic bag and use a mallet to crush the cornflakes. Mix with the residual butter left in the measuring cup OR melt 2 t of additional butter to mix with the cornflakes and mix until all are coated. Spread evenly over the top of the kugel.
Bake for about an hour or until kugel looks firm but still has a creamy center, with the outside edges beginning to turn golden. A thicker kugel may take a few more minutes and a smaller kugel, less.
Notes
Feel free to follow some other suggestions in the above post.
Keep in mind a dry noodle kugel is no good, so don't overbake. The interior of the kugel should be creamy.
I melt my butter in a large measuring cup. After combining this butter with the sugar and cheese mixture, I do not rinse out the cup. I put my crushed cornflakes into the measuring cup and combine it with the residual butter that is left. If you are worried they are not coated enough, feel free to melt up to two more teaspoons of butter to mix with the cornflakes. (This is not meant to be confusing! LOL)
Belenda says
For decades, I’ve had very close Jewish friends and the first time I had noodle kugel, I loved it. I pick some up at the Jewish Deli, every time I go there. I substitute dried cherry for the raisins though. Love the recipe!
Abbe says
Unfortunately, I don't live near any Jewish delis nor did I growing up. Cherries sound fabulous!
Biz says
Tastes definitely do change - I never ate any vegetables other than carrots and cucumbers growing up - I hated cooked veggies. Fast forward to my early 30's - I was dating my boyfriend (now husband) and we went to a steak house that had all the vegetables a la carte. He ordered the asparagus, offered it to me and I was like "no way." He begged me to try it, I finally did and was shocked - I liked it! Well, it turns out that my Mom overcooked all her vegetables and that's why I didn't like them - now I love all the vegetables! 😀 Well, except onions - some things never change!
Carol at Wild Goose Tea says
I knew it was a Jewish noodle dish, but now I find it can be a potato dish. Plus it can be sweet or savory. Its a dish you see in books, you hear it in conversation and then with the posting of your recipe, I realize I have tasted it. I didn't have a clue what was in it besides noodles. Gosh maybe this old dog can learn new tricks. Ha. Seriously thanx for the education. Good advice to your kids about changing taste buds. Who would have thought I would ever voluntarily eat beets. Mom told me I wouldn't even eat them as a baby. But here I am eating beets in salad anyway. Hey Mom---do you see me now?
SavoringTime in the Kitchen says
There's only one kugel recipe I've ever made and it has caramelized onions - so delicious! I'd love to try a sweet one sometime and if I do, I'll know where to find a great recipe.
dentistvschef says
Looks, delicious and comforting noodle kugel for starting a day!!!
sure gonna try this recipe....
Juliana says
I have never baked kugel, I love the idea of cream cheese, sour cream and cottage cheese...sounds and looks delicious Abbe.
Enjoy your weekend 😀
Cheri Savory Spoon says
Hi Abbe, krugel sounds very interesting and confusing. But now I know I have to make this, looks delicious!
Marsha says
@Cheri Savory Spoon, it’s super easy! Basically you’re just throwing all The ingredients in and baking. I usually don’t even use cereal topping.
kumars kitchen says
such a beautiful kugel....we love cottage cheese in desserts and bakes so this is just making us so excited to try it out.... must be tasting scrumptious,thanks 🙂
Guru Uru says
*kugel sorry for the typo!
Guru Uru says
Cheesy noodle krugel here I come 😀
It looks so delicious!
Cheers
Choc Chip Uru
Pat says
This recipe looks and sounds delicious, I have never had kugel but I like trying out new tastes....Thanks for sharing this.....I love all the info on kugels 🙂
Abbe Odenwalder says
They are delicious, Pat! It is worth trying; after all everyone loves noodles! Thanks!
Tricia @ Saving room for dessert says
Abbe this is fascinating. I've never hard kugel and am now completely confused - haha! The kugel you posted sounds and looks wonderful. Your daughter probably loved it all along! Stop by when you get a minute - I'm having a giveaway this week!
Abbe Odenwalder says
Try it, Tricia. It is really good! I entered and Congrats!
Kari Lindsay says
Abbe, this kugel looks so creamy and dreamy and I love the crisp cereal topping for texture! It's love in a dish!
Abbe Odenwalder says
Thanks Kari! It is creamy and dreamy. I love that description!
Sharon D says
Wow..have I told you how much I love you, Abbe? Every time I visit, I learn something new! xo
Abbe Odenwalder says
I try Sharon! I love reading about food, don't you? And I love to be loved! 🙂
Sue/the view from great island says
I'm so glad you posted this --- I need to learn how to make kugel!
Abbe Odenwalder says
It's not hard to make kugel. Easy and good and the variations are endless! That's why I had to make it to give her the recipe, because I always vary it up a bit!
Angie Schneider says
I have never made kugel before..but I know I will love it because it has CHEESE :-))
It looks super, Abbe.
Abbe Odenwalder says
And healthy cheese it is! Thanks, Angie!
Jolien Hatos says
Hi!! Looks yummi!! Nut what are wide egg noodles? Don't know if we have them here in Holland!?!... And Oz? Diffuus too! We ''work'' with ounces,pounds and kilograms! I'd like to make the recepy...as a jewish woman,don't know it... Thxx!!
Abbe Odenwalder says
Here we can buy thin, medium or wide noodles. Get the widest you can. Not necessarily the thickest! OZ is ounces, sorry! You will enjoy! And thanks for writing!
Kitchen Riffs says
Great kugel! I love both sweet and savory kugles, but oddly enough I almost never make them. Gotta start, and probably with this one -- it really looks terrific. Thanks.
Abbe Odenwalder says
I know what you mean. It had been awhile since I had made one. And then I wondered why it had taken me so long!
Liz Berg says
I love the Jewish holiday traditions. Your break the fast meal sounds terrific...and I'm glad your daughter is changing her tune on your kugel 🙂 My boys are a lot less picky now that they're cooking for themselves!
Abbe Odenwalder says
That is a great meal, Liz. Especially when you haven't eaten all day!
Abbe Odenwalder says
My father is from Lithuania and so I am part Lithuanian! This is a Jewish kugel and has no bacon, though that could be a good idea for another! Thank you!
Anonymous says
Unless you're a Lithuanian (at least partly) like me and the its kugelis and it's potatoes!! Nothing Jewish about this one because it has bacon in it! Kugel is confusing and not necessarily kugel! Just saying! I do love me a sweet kugel with noodles and raisins!!!