Sweet Noodle Kugel
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5
8 reviews
Excellent
Sweet Noodle Kugel
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Noodle kugel, a popular Jewish casserole often enjoyed during holidays like Rosh Hashanah and Yom Kippur, is made with egg noodles, creamy custard, dried fruit, and, sometimes, a sweet, crunchy topping. This traditional recipe is wicked versatile and can be gobbled up warm or cold, for breakfast, as a side, or for dessert.
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Ingredients
For the noodles and custard
- 1 tick (4 oz) butter at room temperature, unsalted
- 1 cup granulated sugar
- 8 ounces full-fat cream cheese at room temperature
- 2 teaspoons vanilla extract
- 6 large egg beaten
- 2 cups cottage cheese full-fat or 4%
- 1/3 to 1/2 cup raisins
- cooking spray for the baking dish
- 1 pound egg noodles wide
- kosher salt
For the topping
- 1 tick (4 oz) butter melted, unsalted
- 3/4 cup cornflake crumbs
- 1/3 cup light brown sugar packed
- 1/4 teaspoon salt fine sea salt
Instructions
Make the noodles and custard
- Preheat the oven to 375°F (190°C). Slick a 9-by-11-inch (23-by-28-cm) baking dish with cooking spray.
- Using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, beat the butter and granulated sugar on medium speed for 2 minutes. Add the cream cheese and continue to mix until smooth, 1 minute more.
- Add the eggs, vanilla, cottage cheese, and raisins, and mix gently to combine.
- Boil the noodles in a large pot of salted water according to the package directions, about 5 minutes. Drain in a colander.
- Use a spoon to stir the drained egg noodles into the custard.
Make the topping
- Combine the melted butter, cornflake crumbs, sugar, and salt in a medium bowl.
- Pour the kugel into the prepared baking dish. Sprinkle the cornflake topping evenly over the top of the kugel.
Bake the kugel
- Bake, uncovered, until slightly puffed and golden on top, 40 to 45 minutes. Cool before serving. The kugel can be served warm or at room temperature.
Notes
- Leftover kugel can be stored in the fridge, covered with plastic wrap, or in an airtight container, for up to 3 days. Leftovers can be enjoyed cold or reheated in a 325°F oven or microwave.
- Halving the recipe--Assemble the kugel in an 8-by-8-inch baking dish and reduce the cooking time to about 30 minutes.
- Cooking the kugel--If the top of your kugel is browning too quickly, cover it loosely with foil.
- Storage and reheating--Leftover kugel can be stored in the fridge, covered with plastic wrap, or in an airtight container, for up to 3 days. Leftovers can be enjoyed cold or reheated in a 325°F oven or microwave.
- Dietary--This recipe is suitable for vegetarian diets.
Nutrition Information
Show Details
Serving
1portion
Calories
489kcal
(24%)
Carbohydrates
81g
(27%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.04g
(2%)
Cholesterol
150mg
(50%)
Sodium
371mg
(15%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 489kcal | 24% |
| Carbohydrates | 81g | 27% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 150mg | 50% |
| Sodium | 371mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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