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.
Noodle kugel ingredients
This recipe is made with egg noodles, eggs, sour cream, cottage cheese, cream cheese, sugar, butter, cinnamon, vanilla, salt and cornflakes.
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.
Recipe FAQs
This dish may seem sweet like a dessert, but it’s traditionally served as a side dish, often as part of a holiday meal.
Noodle kugel is made with egg noodles that are baked in a custard mixture of cottage cheese, cream cheese, sour cream, butter and eggs. The topping is made with cinnamon, sugar, cornflakes and butter.
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.
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.
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
Noodle Kugel
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.
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.
This must be the discovery of the year for me! My grandmother used to cook all sorts of Jewish dishes for us when I was a child, but this is very new to me! Very intrigued about the method and the way it can act as a side dish! Ingredients on my shopping list already! I’ll definitely come back to let you know how it turned out!
Delicious! Very unusual served as a side dish, but we loved it! Will definitely make it again : )
Wow this Noodle Kugel looks looks like a delicious side dish for the holidays. Thanks for sharing!
My family loved this recipe. Its flawless and delicious. Making again on Christmas.
I love the cinnamon flavors of this noodle kuge!! My family loved this and we’ll be making it again!
What a fun way to use noodles! I never thought of using noodles in dessert before I came across your recipe, but we are totally making this recipe to serve at our family dinner this weekend! It looks amazing!
This has become one of our favorite side dishes! I love having things the whole family enjoys!
I can hardly wait to give this a try. I would never have considered combining these together. I need to try it this weekend.
This is something that my family will love for sure! You had me sold at noodle- and I can’t wait to make it soon!
I can’t wait to give this a try! My family is going to love this recipe! Looks so delicious and tasty!
I had actually never heard of a noodle kugel before I came across your recipe! It looks so delicious and totally comforting – can’t wait to try it this week – I feel like my whole family would love it!
The cinnamon sugar cornflake topping is EVERYTHING!
Who can resist that! This looks so good and such an easy recipe.
i was looking for something new to do with egg noodles and came across this. Served it with some chicken and it was well loved by the whole family. Thanks for sharing!
Be still my heart! I had no idea I could make my FAV dish in the world at home! Guess what i’m making this weekend – thanks for the tips!
My new favorite side dish! So delicious!
This noodle side dish was so delicious! I served it with grilled ribeye steak and salad. A great easy swap for mashed potatoes or rice!
I am all for noodles for dessert! Looks absolutely scrumptious! I need a slice now.