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sweet noodle kugel square

Better Than Mom’s Noodle Kugel

  • Author: Abbe Odenwalder
  • 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


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!


Units Scale

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
1/3 to 1/2 c sugar
3 eggs
1 c sour cream
1 lb small curd cottage cheese
1 t vanilla
1/2 c raisins or other dried fruit, plumped in 1 c of hot water if fruit is dry (optional)
1/2 c to 1 c cereal, like cornflakes to crush for topping


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 those withthe 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.


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)

Keywords: noodle kugel, sweet noodle kugel, kugel recipe, noodle pudding, noodle kugel recipe, noodle kugel savory,