Sweet Noodle Kugel
A comforting, golden-brown Jewish casserole made with egg noodles, cottage cheese, sour cream, and a sweet cinnamon-sugar crust.
Ingredients
- •8 ounces wide egg noodles (225g)
- •1/2 cup unsalted butter (115g), melted
- •16 ounces full-fat cottage cheese (450g)
- •8 ounces sour cream (225g)
- •4 large eggs, lightly beaten
- •1/3 cup granulated sugar (65g)
- •1 teaspoon pure vanilla extract
- •1/2 teaspoon kosher salt
- •1/2 cup raisins (optional) (75g)
- •2 tablespoons granulated sugar (for topping)
- •1 teaspoon ground cinnamon (for topping)
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- 2
Bring a large pot of salted water to a boil, add the wide egg noodles, and cook according to package instructions until just tender. Drain well.
- 3
In a large mixing bowl, combine the melted butter, cottage cheese, sour cream, beaten eggs, 1/3 cup of sugar, vanilla extract, and salt, stirring until well blended.
- 4
Gently fold the cooked and drained egg noodles (and raisins, if using) into the cheese and sour cream mixture until evenly coated.
- 5
Pour the noodle mixture into the prepared baking dish, spreading it out into an even layer.
- 6
In a small bowl, mix together the remaining 2 tablespoons of sugar and the ground cinnamon, then sprinkle this mixture evenly over the top of the kugel.
- 7
Bake uncovered in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the center is set and no longer jiggly.
- 8
Remove from the oven and let cool for at least 15 minutes before slicing and serving warm or at room temperature.
💡 Chef tips
- You can assemble this kugel up to 24 hours in advance, cover it, keep it in the refrigerator, and bake it just before serving.
- Store leftover kugel covered in the refrigerator for up to 4 days; reheat gently in the microwave or oven.
- For extra crunch, sprinkle a handful of crushed cornflakes mixed with a little melted butter and cinnamon over the top before baking.
✅ How it should turn out
The finished kugel emerges with a lightly crisped, aromatic cinnamon-sugar crust that gives way to a rich, custardy interior with tender noodles.