Noodle Kugel

Name: Noodle Kugel
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving
Ingredients: 12 ounces wide egg noodles; 6 eggs; 16 ounces sour cream; 16 ounces cottage cheese; 4 ounces cream cheese; 3/4 cup granulated sugar; 4 tablespoons butter; 1/2 teaspoon cinnamon; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; cooking spray; 2 1/2 cups cornflakes; 6 tablespoons butter; 1/4 cup granulated sugar; 1/2 teaspoon cinnamon

User Reviews

5.0

57 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
12
Calories
403 kcal
Course
Side Dish
Cuisine
Israeli

Noodle Kugel

Benson Pickett

Report

This noodle kugel is egg noodles that are baked in a sweet custard mixture, then finished off with a cinnamon sugar cornflake topping. A classic Jewish side dish that always gets rave reviews!

Share:

I Made This!

42 people made this

Print

13 people printed this

Save this

34 people saved this

Ingredients

Servings

For the kugel

12 ounces wide egg noodles cooked in salted water according to package directions
6 eggs
16 ounces sour cream
16 ounces cottage cheese I use small curd when available
4 ounces cream cheese softened
3/4 cup granulated sugar
4 tablespoons butter melted
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
cooking spray

For the topping

2 1/2 cups cornflakes crushed
6 tablespoons butter melted
1/4 cup granulated sugar
1/2 teaspoon cinnamon

Add to Shopping List

Instructions

For the kugel

Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Place the eggs, sour cream, cottage cheese, cream cheese, sugar, butter, cinnamon, vanilla extract and salt in a large bowl. Whisk until well combined.
Pour the cooked noodles into the egg mixture. Toss to coat the noodles.
Pour the noodle mixture into the prepared pan.

For the topping

Place the cornflakes, butter, sugar and cinnamon in a medium bowl. Stir to combine.
Sprinkle the cornflake mixture over the kugel.
Bake for 1 hour or until noodle mixture is set and topping is browned. If you feel like the topping is looking too brown before the kugel is done, you can cover the dish with foil for the rest of the cooking time.
Let stand 10 minutes, then cut into squares and serve.

Notes

Cottage cheese is a classic addition to this dish. I typically just stir it in as-is, but if you prefer a smoother mixture you can puree the cottage cheese in a food processor to break up the curds.
This recipe can be prepared and stored in the refrigerator up to 4 hours before you plan to bake it. Just omit the cornflake topping, and add it right before the dish goes into the oven. You may need to add another 10 minutes to the baking time to compensate for starting with a cold casserole.

Nutrition Information

Show Details

Calories 403kcal (20%) Carbohydrates 45g (15%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 13g (65%) Cholesterol 167mg (56%) Sodium 410mg (17%) Potassium 215mg (6%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 947IU (19%) Vitamin C 2mg (2%) Calcium 107mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 403 kcal

% Daily Value*

Calories	403kcal	20%
Carbohydrates	45g	15%
Protein	13g	26%
Fat	18g	28%
Saturated Fat	13g	65%
Cholesterol	167mg	56%
Sodium	410mg	17%
Potassium	215mg	5%
Fiber	1g	4%
Sugar	20g	40%
Vitamin A	947IU	19%
Vitamin C	2mg	2%
Calcium	107mg	11%
Iron	3mg	17%