Sweet Noodle Kugel
This classic, comforting Jewish noodle casserole features tender egg noodles baked in a rich, sweet custard with a hint of cinnamon.
Ingredients
- •12 ounces (340g) wide egg noodles
- •4 large eggs
- •1 cup (225g) sour cream
- •1 cup (225g) cottage cheese
- •1/2 cup (115g) unsalted butter, melted
- •1/2 cup (100g) granulated sugar
- •1 teaspoon ground cinnamon
- •1/2 teaspoon salt
- •1/2 cup (75g) raisins (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
- 2
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente; drain well.
- 3
In a large mixing bowl, whisk together the eggs, sour cream, cottage cheese, melted butter, sugar, cinnamon, and salt until smooth.
- 4
Fold the cooked noodles and raisins into the custard mixture until the noodles are thoroughly coated.
- 5
Pour the mixture into the prepared baking dish and spread it out evenly.
- 6
Bake for 50 to 60 minutes, or until the top is golden brown and the center is set.
- 7
Allow the kugel to rest for at least 10 minutes before slicing and serving.
💡 Chef tips
- For a crunchier top, sprinkle a mixture of cinnamon and sugar over the kugel during the last 10 minutes of baking.
- This dish can be assembled a day in advance and kept refrigerated; simply bake it fresh before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
✅ How it should turn out
The finished kugel should have a golden, slightly crisp top with a moist, creamy interior that smells warmly of cinnamon and sweet custard.