Side · Breakfast
Sweet Noodle Kugel
A Jewish holiday favorite: egg noodles baked in a sweet, creamy custard of cottage cheese, sour cream and cream cheese with a cinnamon top.
⏱ 1 hr 20 min (20 min prep, 1 hr cooking)
🍽 Serves 12 · 1 square (about 3 by 3 inches)
make aheadfreezer friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Kugel
- 12 oz Egg noodles, wide
- 1 tbsp Table salt, for the pasta water
- 4 oz Cream cheese, softened
- 6 tbsp Butter, salted, melted, plus more for the dish
- ½ cup Granulated sugar
- 4 Eggs, large
- 2 cup Cottage cheese
- 1 cup Sour cream
- 1 cup 2% milk
- 1 tsp Vanilla extract
- ½ tsp Table salt
- ½ cup Raisins (optional)
Topping
- 2 tbsp Granulated sugar
- 1 tsp Ground cinnamon
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9-by-13-inch baking dish, large pot, colander, large bowl, whisk.
- Heat the oven to 350°F and butter the baking dish. Cook the noodles in boiling salted water 2 minutes less than the package time. Drain.
- In a large bowl, whisk the cream cheese, butter and sugar until smooth. Whisk in the eggs one at a time, then the cottage cheese, sour cream, milk, vanilla and salt.
- Fold in the noodles and raisins. Spread in the dish. Mix the topping sugar and cinnamon and sprinkle over.
- Bake 55 to 60 minutes, until set in the center, golden on top and 160°F inside. Cool 15 minutes before cutting.
🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadBake up to 2 days ahead. Serve warm, at room temperature or cold. Reheat to 165°F.
❄️ FreezerFreeze baked squares wrapped well for up to 2 months.
↺ LeftoversEat a cold square for breakfast with fruit.
🧒 With kidsKids can stir in the noodles and sprinkle the cinnamon sugar.
Gluten-free swapUse gluten-free wide noodles.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.