Perfect Noodle Kugel with Cottage Cheese

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Perfect Noodle Kugel with Cottage Cheese

It absolutely wouldn't be the Jewish High Holy Days without a sweet, custardy Noodle Kugel. While many people enjoy this as a standalone dessert, I actually prefer it served alongside brisket or flanken. It's got a creamy center with gloriously crispy, buttery edges. My family has been serving this very recipe for over a decade with no signs of stopping. It's our favorite!

Prep20

Cook30

Inactive Time30

Total1 20

Course: Dessert, Side Dish

Cuisine: American, Jewish

Diet: Vegetarian

Keyword: easy kugel recipe, homemade kugel, traditional Jewish recipe, what is kugel

Servings: servings

Calories: 371kcal

Author: Ari Laing

Equipment

9x13 baking dish

Large pot

Colander

Ingredients

2 Tbsp kosher salt
12 oz (340g) wide egg noodles
8 (400g) large eggs
½ cup (100g) granulated sugar
2 cups (16 oz) cottage cheese, room temperature
2 cups (16 oz) sour cream, room temperature
1 stick (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
2 tsp pure vanilla extract
1½ tsp ground cinnamon
1½ tsp kosher salt
¼ tsp grated nutmeg

Instructions

Prepare the baking dish. Preheat an oven to 350F with a rack in the middle position, then spray a 9x13-inch baking dish with cooking spray.
Cook the noodles. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of kosher salt. Add the noodles, stir gently, then cook according to package instructions until al dente, about 4-5 minutes. Drain.
Mix the wet ingredients. In a large bowl, vigorously whisk together 8 large (400g) eggs and ½ cup (100g) sugar until very frothy, about 1 minute. Add 2 cups (16 oz) cottage cheese, 2 cups (16 oz) sour cream, 1 stick (113g) cooled melted butter, 2 tsp vanilla extract, 1½ tsp ground cinnamon, 1½ tsp kosher salt, and ¼ tsp ground nutmeg. Stir until very well mixed.
Stir in the noodles. Add the cooked noodles, then stir well to evenly coat. Pour the mixture into the prepared baking sheet. Use a spoon or spatula to ensure the liquid and noodles are dispersed evenly in the pan.
Cook the kugel. Transfer to a preheated oven and cook for 45-50 minutes. The custard should be set and the top will have browned crispy bits. Allow the kugel to cool for 20-30 minutes before slicing. Enjoy warm or at room temperature! Note it can be helpful to cut with a serrated knife.

Notes

Optional: can add 1 cup rehydrated raisins if you like. To rehydrate, cover red or golden raisins in water or orange juice, then allow to sit for 10 minutes. Drain, then add to the noodle kugel mixture before transferring to the dish and baking.
If you like an extra crunchy topping, place the cooked kugel under a broiler for 1-2 minutes, but keep a close eye on it so it doesn’t burn.
The kugel can be assembled a day in advance, then covered tightly and refrigerated. Allow to come to room temperature before baking.
To make-ahead: Prepare the kugel up to a day in advance. Cover tightly with plastic wrap and refrigerate until ready to bake. When ready to bake, bring to room temperature for about 30 minutes before baking.
Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual portions.
To freeze: Noodle kugel freezes very well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Nutrition

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