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Noodle Kugel

A Jewish comfort food classic featuring tender egg noodles in a silky, slightly sweet custard base with a crispy, golden-brown top. This dish brings together simple pantry ingredients into something genuinely special, perfect for holiday tables or family meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: Jewish
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound egg noodles wide or medium width
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup sugar
  • 4 tablespoons melted butter plus 2 tablespoons for topping
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon optional
Topping
  • 1/2 cup crushed cornflakes or panko breadcrumbs
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter

Equipment

  • Large pot for boiling water and noodles
  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Wooden spoon or rubber spatula
  • Whisk
  • Measuring cups and spoons
  • Colander

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Bring a large pot of salted water to a rolling boil and add the egg noodles. Cook for one minute less than the package directs, aiming for al dente.
  3. Drain the noodles thoroughly in a colander, shaking well to remove excess water. Let the noodles cool for 2 to 3 minutes.
  4. In a large mixing bowl, whisk together the eggs, sour cream, cottage cheese, sugar, 4 tablespoons melted butter, vanilla extract, salt, and cinnamon if using. Whisk for 30 seconds until the mixture is smooth and well combined.
  5. Add the cooled noodles to the egg mixture and fold gently with a rubber spatula or wooden spoon until every noodle is coated.
  6. Pour the noodle mixture into the prepared baking dish and spread evenly with a spatula. Press down gently to create a compact, even layer.
  7. In a small bowl, mix the crushed cornflakes or breadcrumbs with brown sugar and 2 tablespoons melted butter. Sprinkle this mixture evenly over the noodle mixture.
  8. Bake uncovered at 350 degrees for 40 to 45 minutes, until the top is golden brown and the custard is set but slightly jiggly in the very center. If the top browns too quickly, tent loosely with aluminum foil for the final 15 minutes.
  9. Remove the kugel from the oven and let it rest for 10 minutes before serving.

Notes

Store leftover kugel in an airtight container for up to 4 days. Can be frozen for up to 3 months. Reheat covered at 350 degrees for 20 to 25 minutes. Room-temperature ingredients mix more smoothly than cold ones. Don't skip cooling the noodles before mixing with the egg mixture to prevent scrambling.