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A slice of noodle kugel on a plate with chicken, sweet potatoes and green beans.

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
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 403kcal
Author Sara Welch


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


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.



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