You're going to love this easy kugel recipe. It's a traditional Jewish dish but the texture and sweet flavor make it perfect and popular for any occasion and to accompany any meal.
What is Kugel
Today, I want to share a simple Kugel recipe. Kugel is a traditional Jewish baked pudding or casserole that is often served on Jewish holidays, such as on Hanukkah. It can be made with noodles or potatoes and it's quite similar to bread pudding. You can eat Kugel warm or cold according to your preferences.
My Jewish friends say that in their circle of friends Kugel is also brought to pot-luck dinners and non-Jewish holiday gatherings, like a Super Bowl party or even a Thanksgiving dinner. I can see why, as this baked pudding is easy to make and something that is enjoyed by both adults and children.
The Ingredients for Kugel
This Kugel is made of wide egg noodles, sour cream, cottage cheese, eggs, butter, raisins, white sugar, cinnamon, vanilla, and salt. I also used a small amount of brown sugar as a topping to add a nice brown color to the surface of the kugel.
Wide egg noodles. In this recipe, I used Manischewitz Wide Egg Noodles.
Raisins. You can use black or golden raisins. The raisins add a nice crunch and are sweet, tangy, and bring out a great balance and intense flavor for the Kugel. They are of course optional, but even my friend who is not a fan of raisins enjoys them in this Kugel dish.
Alternatively, you can use cranberries or skip. If you are going to skip the raisins, you may need to increase the amount of sugar used in the recipe.
Cottage Cheese and Sour Cream. I highly recommend using full-fat cottage cheese and sour cream. The high fat and acid content in sour cream will add moisture and creaminess to the Kugel. As a result, the Kugel will be tender and rich.
Vanilla. Vanilla is an optional ingredient. It adds a subtle flavor to any baking dish. It will definitely enhance the flavor of the Kugel and bring it to the next level. You only need a small amount of it and I think the vanilla pairs really well with the cinnamon.
How to Make Kugel
The preparation and cooking process of Kugel is pretty simple. It's similar to any other casserole dish in that you prepare the ingredients, assemble them, add toppings, then bake.
Step 1. Plump the Raisins for Baking
- Put the dried raisins in a bowl then add enough hot water to cover them.
- Let the raisins sit for 10 minutes, then drain.
Step 2. Cook the Noodles
- Fill a big pot ¾ full of cold water and add 1 teaspoon of kosher salt into the water. Bring the water to a boil over high heat.
- Add the noodles and cook for 4 minutes.
- Remove the noodles from the heat then drain well.
Step 3. Make the Creamy and Sweet Cheese Sauce
- In a large bowl, whisk the eggs and sugar for about 2 minutes or until the sugar is dissolved.
- Add the sour cream, cottage cheese, cinnamon, salt, and, vanilla. Whisk to combine.
- Add the melted butter then whisk again to combine.
- Add the noodles into the bowl then gently toss to coat.
Step 4. Assemble and Bake
- Preheat the oven to 350°F.
- Grease a 9x13 inch pan with unsalted butter.
- Pour the noodle and sauce mixture into the pan.
- Sprinkle the top of the kugel with brown sugar and cinnamon mixture.
- Bake, uncovered, for about 50 minutes or until it set and the top is golden brown.
What to Serve with Noodle Kugel
This noodle kugel is the perfect side dish for braised beef brisket, roasted chicken, or potato latkes
FAQ and Cooking Tips
You can make this Kugel up to 24 hours in advance. Simply assemble, cover, and refrigerate until you're ready to bake it.
Kugel makes a great leftover dish. Make sure that you let it cool completely, cover tightly, then refrigerate within 2 hours of preparation. When it's stored properly, Kugel will last up to 3 days in the fridge or up to a month in the freezer.
If the Kugel is frozen, thaw it in the refrigerator before reheating. After that, bring the kugel to room temperature then bake in the oven, uncovered, at 300°F for about 20 minutes or until the internal temperature registers at 165°F.
Check Out More Jewish-inspired Recipes
Kugel Recipe
Equipment
- a 9x13 baking dish
Ingredients
- 12 oz extra-wide egg noodles, (I used Manischewitz Wide Egg Noodles)
- 5 whole eggs, (large)
- 2 cups regular sour cream
- 2 cups whole milk cottage cheese
- ¼ cup + 2 tablespoon white sugar
- ½ cup dried raisins
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 8 tablespoon unsalted butter , (about 1 stick, melted)
For sprinkling
- 1 teaspoon brown sugar
- ⅛ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. While you're waiting, soak the raisins in hot water for 10 minutes then drain.
- Fill a big pot ¾ full of cold water and 1 teaspoon of kosher salt. Bring the water to a boil over high heat and cook noodles for 4 minutes. Drain the noodles well.
- In a large bowl, whisk the eggs and sugar for 2 minutes or until the sugar is dissolved. Add the sour cream, cottage cheese, cinnamon, ⅛ teaspoon of kosher salt, and vanilla. Whisk to combine. Add the melted butter then whisk again to combine. Add the noodles into the bowl then gently toss to coat.
- Grease a 9x13 inch pan with unsalted butter. Pour the noodle mixture into the pan. Sprinkle the top of the kugel with brown sugar and cinnamon mixture, as needed.
- Bake, uncovered, for about 50 minutes or until it set and the top is golden brown.
Notes
Nutrition
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