This traditional sweet noodle kugel is the perfect traditional Jewish side dish for any brunch or Shabbat meal. It can be made dairy or non-dairy and is equally delicious.
Fran from New Orleans sent us this recipe, a tasty twist on a traditional Jewish holiday dish. She likes to serve it for brunch or as a side dish at dinner. Fran adds "About 25 years ago, I converted to Judaism. I developed my own kugel recipe after trying many published ones. Many women in my synagogue say my kugel is the best they've ever tasted!"
Noodle kugel is a strange and amazing dish. I have no clue how this super-sweet casserole came to be a Jewish-American staple for all holidays (except Passover). Like many Jewish culinary oddities, it is as sweet as a dessert, but we eat it as a side and have equally sweet desserts after the meal is over. And, no one ever says, "I think I'll just have more kugel for dessert," either because there isn't any kugel left or because the family has already fought over who gets to bring the leftovers home to eat for breakfast the next day. My family's kugel is probably more over-the-top than mainstream recipes. If you do a search for noodle kugel, you'll see images of a casserole with browned, crispy noodles poking out of a custardy filling. Chances are that filling is made from eggs, cottage cheese, and some butter. What you'll notice right away about my aunt Bean's version is that it adds a thick, crunchy graham cracker crust that bakes into layers of both American and cream cheese. Imagine a marriage between cheesecake and kugel. I've had plenty of noodle kugels in my life, and this is hands down the best I've ever tasted. Considering it's Thanksgivukkah, I upped the ante and made the custard filling pumpkin pie flavored. I have no idea how my family will respond to the liberty I took adapting the recipe. The taste is amazing, but I know I'll bring a second dish of the "traditional" recipe for those family members who have been looking forward to this kugel since Rosh Hashannah. If you want my aunt Bean's traditional recipe, just leave out the pumpkin, nutmeg, and allspice. Basic Ingredients (makes a large, 10"x12", kugel): 1 lb. wide egg noodles, cooked and drained 1/2 lb. butter, melted 1/3 cup sour cream 1/2 cup pumpkin puree 3 eggs, beaten 1 1/4 cups sugar 1 cup milk 1 tsp. vanilla 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg pinch of allspice 1 lb. cream cheese 1 lb. American cheese slices Graham Cracker Topping: 4 cups graham cracker crumbs 8 tbsp. butter, melted 1/2 cup dark brown sugar 1/4 cup sugar 2 1/2 tsp. ground cinnamon 1/4 tsp. vanilla Bring a large pot of salted water to a boil to cook the noodles until all dente. When done, drain and set aside to cool a little. While the noodles cook, beat the eggs and stir in the sour cream, pumpkin, sugar, vanilla, and spices in a large bowl. Incorporate the milk and melted butter. In another large bowl, mix the ingredients for the graham cracker topping. It will form a loose meal. When the noodles are a bit cool and no longer watery, add them to the large bowl with the egg custard. Stir to coat the noodles. Completely butter the surface of a large baking dish. Add 1/2 the noodle mixture and spread evenly across the bottom. Layer first with half of the cream cheese, placing small pieces evenly across the dish. Then, add a layer of American cheese slices, making sure to completely cover the surface. At this point, you can compress the noodles a bit with your hands, pushing out any air. Then, coat the surface with a thin layer of the graham cracker topping (use less than half). Repeat the process for a second layer (or more if you are using a smaller, deeper dish). The second layer of graham cracker topping should make a thick crust on top of the entire dish. It should weigh roughly 1 million pounds. Bake in a 350 degree oven for about 35-45 minutes, or until the crust is browned and cracking. Allow to cool before attempting to cut and serve. It's safest to refrigerate the dish for a few hours to set, and then re-heat and cut.
Traditional hearty noodle-and-cream kugel topped with apples and drizzled with caramel.
This sweet noodle kugel is baked in a silky egg custard. Serve this easy classic kugel as a side dish or dessert.
It is a testament to my grief that I actually miss my mother’s bad cooking. My mom was an infamous eater and a lover of food. She scouted out of all the good dumpling and dim sum joints in Silicon Valley but could barely scramble an egg. Her lack of skills in the kitchen was […]
Make and share this Apple Matzoh Kugel recipe from Food.com.
This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. —Florence Palermo, Melrose Park, Illinois
This kosher for Passover kugel recipe is made with gluten-free noodles, cottage cheese, sour cream, sugar, and optional raisins and/or apples.
A noodle kugel is a yearly tradition for many families. These 3 Bon Appétit staffers think their family recipe is the best.
Some recipes simply remind you of home. One bite of these sweet noodle kugel mu ns and I’m back in Brooklyn, sitting in my mom’s kitchen watching her prep for ...
If you’re Jewish and at all observant, you’re wondering why I’m posting this now. I know, I know, it’s a little late for a perfect-for-break-fast kugel. But I couldn’t get it together to post this in time, and it’s too good to wait for Shavuot, so I’m giving you a bonus post for today… This
Try this recipe for cottage cheese noodle kugel, made with egg noodles, cottage cheese, sour cream, and a cinnamon-sugar cornflake topping.
Forget latkes! This sweet noodle Kugel is an absolute must make for Hanukkah. Serve it as a side, dessert, or both.
This custardy pudding, threaded with poppy seeds and dollops of sweet-tart jam, is a Hungarian variation of classic noodle kugel.
Our Pineapple Noodle Pudding is a tropical twist on the original Eastern European dish known as "kugel." Serve this warm or chilled for brunch or dessert and it'll be an instant hit!
This moist and delicious butternut squash kugel is a definite crowd and kid pleaser.
Sweet Noodle Kugel is our family's favorite! Made with an egg custard of eggs, sour cream, cream cheese and cottage cheese, it sure beats my mom's!
Family recipe for noodle kugel, a traditional Hanukkah dish that can also double as a great brunch casserole for feeding a crowd -- from the Kitchen Ninja (a Vermont food blog).
Cranberry orange kugel is a modern riff on traditional sweet dairy kugel. Perfect for Rosh Hashanah, Break-the-fast, Shabbat and Shavuot.
Make and share this Pineapple Kugel recipe from Food.com.
Think outside the casserole dish.
Kugel is a casserole of noodles drenched in an egg mixture. It is made with egg noodles, so it is also kosher for Passover....
***NOT KOSHER FOR PASSOVER*** Preheat oven to 350 degrees. A traditional (if not kosher) Seder/Passover/Pesach dish. It sounds a little weird if you've never had it before, but it's utterly delightful!
My hubby says this is the best kugel ever--high praise as he normally won't touch kugel. Lovely!:) Enjoy!! Update: I've sort of doubled this recipe (used a 4.8 qt. or #234 Pyrex pan (15 x 10 x 3 inches), still used same # of eggs, noodles, sugar, raisins, and cottage cheese but dbld. the cream cheese and vanilla; as a variation replaced the applesauce with sour cream plus I threw in about 1 1/2 cups ricotta cheese. Great!! By the way the topping is optional and then no need to cover pan while baking just check often to make sure top does not burn. To serve cut the kugel into small squares and enjoy either warm, cold or at room temperature. Note: The nutmeg and cinnamon are to taste (I use half a pinch of nutmeg and/or about one teaspoon of cinnamon).
This sweet noodle kugel is an absolute classic Jewish dish. Do not skip the the cinnamon-sugar-coated cornflakes—they’re the real star here.
Pineapple Noodle Pudding Patti’s little German Grammy used to call this noodle kugel, which means pudding Patti’s favorite dried cranberries and walnuts.
Ok, I'll spare you the history lesson. You can google how pasta came to the Jewish world. I've touched on the subject a tad here. In any event, this video cracked me up so much that I had to make a noodle kugel (I haven't made it in a long while), reminiscent of my first noodle kugel I ever had, in Century Village. If you don't know Century Village, it's where all (I exaggerate!) the Jewish retirees flock to when they get, let's say, grumpy and mature. I am well on my way, so don't get offended, if you are heading down that slippery slope. Though I don't see myself in Florida. Jonathan claims it's too flat! But I digress... Both Jonathan's grandmother, who was very opinionated and had loads of yarn, and her youngest sister, who was a gentle southern Jewish belle (Imagine?!) with pretty cheekbones, made this kugel from one of the temple's sisterhoods cookbooks, I gather. It is, to this day, my favorite noodle kugel. Upon a quick search, turns out, it is a pretty standard protocol, as far as noodle kugels go. I adjusted it a tad, but in all honesty, you will probably find a similar version in your sisterhood cookbook or upon a quick google search. I am not happy with the photograph, but when I presented a question on social media, here and here whether or not to post the recipe or not, since my focus is more Mediterranean and Indian and not Eastern European, the answer was unanimous, a resounding YES! Can you still hear the echoing yesyesyesyes... fading into oblivion?! So here by popular demand I present to you the sweet mac and cheese. What?! This post is so light hearted cause' for some reason today I am delirious! Pineapple Noodle Kugel 24 generous servings 1 lb wide egg noodles 1 lb container sour cream 1 lb container small curd cottage cheese 4 large eggs, whisked 1 teaspoon pure vanilla bean 1 20oz can crushed pineapple with juice 1 cup sugar 1/2 cup raisins 1/2 stick butter (1/4 cup) plus for greasing Pre-heat oven to 350F. Grease a 8X12 pan with some butter. Bring a large pot full of water to a boil, add the egg noodles, reduce the heat to medium and cook for a few minutes until al dente. Drain. In a large bowl whisk together the sour cream, cottage cheese, eggs, vanilla, pineapple with juice, sugar and raisins and mix. Add the cooled down noodles to the wet mixture in the bowl and mix. Pour the noodles into the greased 8X12 pan and dot it, on top, with the butter cut into small pieces. Bake for 30 minutes, rotate pan and bake for 30 minutes longer or until golden on top and the noodle kugel is settled with no liquid remaining in it. Let it completely cool before cutting and serving. Best served after being chilled in the fridge overnight. Can be cut into squares once chilled overnight and frozen in a Tupperware lined with parchment paper. Thaw in the fridge. Author's note: Even with 1 cup sugar the kugel is lightly sweetened. Served for break-fast on Yom Kippur and Sukkot
Forget latkes! This sweet noodle Kugel is an absolute must make for Hanukkah. Serve it as a side, dessert, or both.
KosherEye.com by Estee Kafra, Spice It Right! Dairy noodle kugel is a favorite with all ages. When I made this recipe for the first time, I...
Noodle kugel is a sweet or savory baked pudding or casserole. It's a traditional Ashkenzai Jewish dish eaten for Shabbat and other holidays.
This recipe for sweet cheese strudel filling is made with regular creamed cottage cheese and cream cheese and will make enough for two strudels.
Jewish people call it Kugel and it is served with every holiday meal--it is absolutely wonderful and so very easy to make.
Do you like noodles? Do you like cheese? Thought so! This noodle kugel Jewish-style casserole is totally addicting and totally covered in candied pecans.
This traditional sweet noodle kugel has a crunchy topping made of cornflakes. Eat it hot, room temperature or cold.
Noodle kugel is a traditional Jewish recipe served for dessert or as a side dish. Although it's made with cottage cheese, it develops a custardy textu...
This kugel is a must on our Holiday table. It's my most requested recipe. There are no measurements for the nutmeg and cinnamon...I just sprinkle a light dusting on the top of the noodles prior to mixing it all together. The photos I've posted show the kugel before baking, after baking and sliced and ready for serving.
This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. —Florence Palermo, Melrose Park, Illinois
