Kugel is a Jewish dish that’s made with noodles and is similar to a casserole. If you didn’t grow up enjoying this rich and hearty dish, you’re in for a treat. Perfect as a side dish, Noodle Kugel pairs well with meat, fish, and vegetables, or even can be enjoyed as a sweet treat for breakfast!
As with many traditional foods, kugel is often served on Jewish holidays but if you’re not Jewish and looking for something different to serve your family, give it a try!
The ingredients you’ll need to make kugel are easy to find at grocery stores and it’s actually easy to make.
What Exactly is Kugel?
Kugel is a baked casserole or pudding that’s typically made with egg noodles or potatoes. In Jewish households, it is usually served on the Sabbath or other Jewish holidays. Like many traditional dishes, there is no one way to prepare it. In fact, some people make sweet kugel while others prefer it savory. All kugel recipes include a starch base like noodles or potatoes, eggs, and fat.
Ingredients You’ll Need
- Wide Egg Noodles
- Cottage Cheese
- Sour Cream
- Ground Cinnamon
- Vanilla Extract
How to Make Noodle Kugel
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
2. Cook the noodles according to the package instructions.
3. In a large bowl, whisk together cottage cheese, butter, sour cream, milk, sugar, cinnamon, vanilla, and salt. Then add the raisins and mix well.
4. Drain the noodles and add to the mixture. Mix until well combined.
5. Transfer the noodles to the prepared baking dish.
6. Bake for about 45-50 minutes or until the edges have turned brown. You can broil it for 1-2 minutes if you prefer a crunchy top. Remove the kugel from the oven and allow it to cool for about 15 minutes. Serve and enjoy!
Tips & Tricks
- Don’t overcook the noodles. it’s best to cook the noodles to al dente, as they’ll be further cooked in the oven.
- Grease the baking dish with butter to avoid sticking.
- Make sure to let the cooked kugel to cool down slightly before cutting.
- Potato Kugel: This version of kugel is always savory. It can be made with grated potatoes which give it a texture that’s similar to latkes, or with potatoes that have been pureed in a food processor.
- Sweet Noodle Kugel: Noodle kugels can be sweet or savory. Sweet noodle kugel is made with sugar and cinnamon but isn’t overly sweet. It can be served warm or cold and eaten at breakfast, as a side dish, or as a dessert.
- Savory Noodle Kugel: The savory version of kugel is often served as a side dish alongside meat. Made with noodles, sour cream, cottage cheese, and breadcrumbs, it often has a crispy top that’s reminiscent of baked macaroni & cheese.
Do You Eat Kugel Hot or Cold?
Kugel is an incredibly versatile dish that can be eaten at any time of the day, and served hot, warm, room temperature, or cold.
Is Kugel a Dessert or Side Dish?
This deeply comforting dish can be considered a dessert or a side dish! The difference depends on the ingredients you use. If you prefer a sweet kugel, sugar and cinnamon are included, as well as dried or fresh fruits if desired. Savory kugel doesn’t include sugar and is often served with meat as a side dish.
How to Make Crunchy Noodle Kugel?
If you prefer your kugel with a nice, crunchy top, set it under your broiler for 1 to 2 minutes. Be sure to watch it carefully so it doesn’t burn.
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Easy Jewish Noodle Kugel Recipe
- 12 oz wide egg noodles
- 6 tablespoons butter melted, plus extra for greasing the pan
- 2 cups cottage cheese
- 2 cups sour cream
- 1 cup milk
- 1 cup raisins
- 1/2 cup sugar
- 6 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Cook the noodles according to the package instructions.
- In a large bowl, whisk together cottage cheese, butter, sour cream, milk, sugar, cinnamon, vanilla, and salt. Add the raisins and mix well.
- Drain the noodles and add to the mixture. Mix until well combined.
- Transfer the noodles to the prepared baking dish.
- Bake for about 45-50 minutes or until the edges have turned brown.
- Optional: you can broil it for 1-2 minutes if you prefer a crunchy top.
- Remove the kugel from the oven and allow it to cool for about 15 minutes. Serve and enjoy!
- Make it ahead: You can bake the kugel 2 days ahead. To reheat, bake it in the oven at 350°F for about 15-20 minutes.
Instead of raisins my mother always made it with a drained can of fruit cocktail. So delicious. .
For a savory kugel my mother would sauté chopped chicken livers, onion & garlic omit sour cream, cottage cheese, sugar, cinnamon & vanilla then season with salt, pepper & parsley Served best warm.