The best thing about having Jewish neighbors is that I get to try all kinds of delicious food. Noodle Kugel is one of my favorites. It’s a simple dish, but it’s so comforting and filling. When I went to my neighbor’s housewarming, Noodle Kugel was one of the first things she told me to try. I remember thinking the dish looked a little plain, but I was so wrong.
It was love at first bite! The egg noodles were cooked perfectly, and the cottage cheese and sour cream gave it a richness I didn’t expect. I went back for seconds and then thirds! My neighbor knew I love cooking, so she didn’t hesitate to give me the recipe. I’ve been making Noodle Kugel ever since, serving it with a simple side salad or some roasted vegetables.
My interest in this dish inspired me to read more about its history. I always like to explore how I can make a dish my own, learning how it came to be in the first place. I learned that this dish is actually Ashkenazi Jewish in origin. It’s typically served as a side dish, but I think it also makes a great main course. Noodle Kugel can be made with different kinds of noodles, but egg noodles are the most traditional, and they’re also my personal favorite.
I can never get enough of the hints of sweetness that complement the pudding’s richness, and the golden raisins add a lovely texture to the dish. Whenever I feel like my family will need a little pick-me-up, I make Noodle Kugel — enough to have more refrigerated for later in the week! This dish just never gets old.Print
Make yourself some cheesy and sour creamy egg noodles with this Noodle Kugel recipe!
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8 to 12 1x
- Category: Sides & Sauces
- 1 cup golden raisins
- 12 ounces broad egg noodles
- 6 large eggs
- 2 cups sour cream
- 1 cup cottage cheese
- 1 (8-ounce) package cream cheese, softened
- 1 cup sugar, plus extra for the topping
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus extra for the topping
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
- In a small bowl, cover the raisins with hot tap water and let soak while preparing the remaining ingredients.
- Bring a large pot of water to a boil. Add the egg noodles and cook until al dente. Drain and return to the pot.
- Meanwhile, combine the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, vanilla, cinnamon, and salt in a blender and blend until smooth and creamy. Pour the egg mixture over the noodles and stir to combine.
- Drain the raisins and stir into the noodle mixture. Pour the mixture into the baking dish. Sprinkle lightly with extra cinnamon and generously with extra sugar.
- Bake for 1 hour, until the center of the kugel is set, and the noodles begin to turn golden brown.
- Let rest for 20 minutes before cutting. Serve warm or refrigerate and serve cold.
Keywords: noodle kugel, noodle
Did you make this recipe yet? How did it turn out for you? Let us know below in the comments.