Noodle Kugel

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!

When I’m looking for a side dish that I know will please the whole family, I turn to favorites such as baked mac and cheese, roasted potatoes and carrots, and this sweet and decadent noodle kugel.

My mom makes the best noodle kugel for every holiday. It may sound like an unusual dish, but the flavor combination just can’t be beat. This kugel dish pairs perfectly with a variety of main courses and also happens to be quite easy to make.

How do you make noodle kugel?

Start by cooking wide egg noodles in salted boiling water until the noodles are tender. While the noodles are cooking, whisk together a mixture of eggs, melted butter, cottage cheese, cream cheese, sour cream and vanilla extract. Add the noodles to the custard mixture, then toss to coat evenly. Pour the noodle mix into a casserole dish. Make a topping for the kugel by stirring together crushed cornflakes with butter, cinnamon and sugar. Sprinkle the topping over the noodles, then bake until the custard is set and the topping is browned and crispy. Let the finished dish stand for 10 minutes, then cut into squares and serve.

Tips for the perfect dish

• 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 dish can be prepared and stored in the refrigerator up to 4 hours before you plan to bake it. You may need to add another 10 minutes to the baking time to compensate for starting with a cold casserole.
• I find this dish tastes best when served right away, as the cornflake topping will soften after the kugel is refrigerated. Leftovers will stay fresh in the refrigerator for up to 3 days. Kugel will stay fresh in the freezer for up to 2 months. If you’re planning to freeze your kugel, omit the topping then add it right when the dish goes into the oven.

Flavor Variations

This noodle kugel is fabulous as-is, but you can absolutely add other ingredients to customize the flavors to your tastes.

• Noodles: No egg noodles on hand? You can use a different type of short pasta for a less authentic, but still delicious flavor.
• Flavorings: Feel free to stir in 1 cup of dried fruit such as raisins, dried cranberries or cherries. You can also add 2 teaspoons of lemon or orange zest to the custard mixture.
• Topping: My mom uses the cinnamon sugar cornflakes as a topping, which is why I’ve included it here. Some people prefer to use no topping at all, which also works perfectly fine. I have seen this dish topped with other ingredients too such as graham cracker crumbs or brown sugar streusel.

Is noodle kugel a dessert or a side dish?

This dish may seem sweet like a dessert, but it’s traditionally served as a side dish, often as part of a holiday meal.

Can you eat noodle kugel on Passover?

This version of noodle kugel is not kosher for Passover, simply because the noodles are made with wheat flour. You could substitute the egg noodles with a noodle that’s specifically made to be kosher for Passover to make this dish appropriate for the holiday.

This noodle kugel is a must-make comfort food classic. My kids request it all the time and I’m always happy to oblige!

More side dishes to savor

• Garlic Mashed Potatoes
• Sauteed Kale
• Baked Potato Wedges
• Roasted Root Vegetables
• Sauteed Brussels Sprouts

Noodle Kugel Video

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5 from 11 votes

Noodle Kugel

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!

Course Side

Cuisine Jewish

Keyword noodle kugel

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 12

Calories 403kcal

Author Sara Welch

Ingredients

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

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.

Nutrition

Calories: 403kcal | Carbohydrates: 45g | Protein: 13g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 167mg | Sodium: 410mg | Potassium: 215mg | Fiber: 1g | Sugar: 20g | Vitamin A: 947IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 3mg