Noodle Kugel
User Reviews
5
Noodle Kugel
Description
This Noodle Kugel brings together cooked wide egg noodles blended with eggs, sour cream, cottage cheese, cream cheese, sugar, cinnamon, vanilla, and salt. The creamy dairy components provide a rich, smooth base while the noodles maintain a tender bite. The mixture is poured into a baking pan and topped with crushed cornflakes mixed with butter, sugar, and cinnamon, which crisps up during baking.
The casserole bakes until set and golden, delivering a harmonious blend of creamy and crunchy textures paired with sweet and gently spiced flavors. The topping adds a pleasing crisp contrast to the soft interior.
Noodle Kugel can be served warm or at room temperature, making it suitable for holiday meals or family gatherings. It pairs well with savory dishes or can be enjoyed alone as a sweet treat.
For easier preparation, cottage cheese can be pureed for smoother consistency. The kugel mixture can also be assembled up to four hours before baking; in that case, add the cornflake topping just before baking and expect a slightly longer bake time to accommodate the chilled mixture.
Ingredients
For the kugel
- 12 ounces egg noodles cooked in salted water according to package directions, wide
- 6 egg
- 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
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
- Puree the cottage cheese in a food processor if you prefer a smoother texture in the kugel.
- You can prepare the dish and refrigerate it for up to 4 hours before baking; omit the cornflake topping until just before baking and add extra baking time to compensate.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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