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Noodle Kugel

A beloved Jewish holiday staple featuring creamy, custardy layers and crispy-edged noodles. This comforting side dish comes together in under 20 minutes of hands-on work and works perfectly for holidays, weeknight dinners, or potlucks.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound wide egg noodles
  • 4 tablespoons butter plus more for the baking dish
  • 5 large eggs
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
Topping
  • 1/4 cup cornflake crumbs or panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar

Equipment

  • 9x13 inch baking dish
  • Large pot for boiling pasta
  • Colander
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon
  • Oven mitts

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Butter a 9x13 inch baking dish generously, coating the bottom and all sides.
  2. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until just shy of al dente, about 1 minute under the package recommendation.
  3. While the noodles cook, whisk together the 5 eggs in a medium mixing bowl until fully combined and slightly frothy.
  4. Add the sour cream, cottage cheese, sugar, lemon juice, vanilla extract, salt, and cinnamon to the eggs. Whisk until smooth and completely blended with no lumps visible.
  5. Drain the cooked noodles in a colander but do not rinse them. Transfer the drained noodles to a large mixing bowl.
  6. Pour the egg custard mixture over the noodles and use a wooden spoon to fold gently until every noodle is coated and the mixture is evenly combined.
  7. Pour the noodle and custard mixture into your prepared baking dish, spreading it evenly across the bottom.
  8. Dot the top with the 4 tablespoons of butter cut into small pieces, scattered evenly over the surface.
  9. In a small bowl, mix the cornflake crumbs with the melted butter and brown sugar until the mixture resembles coarse sand.
  10. Sprinkle the topping evenly over the noodle mixture without pressing it down.
  11. Place the kugel in the preheated oven and bake for 45 minutes, until the top is deep golden brown and the custard is set. A knife inserted in the center should come out clean.
  12. Remove the kugel from the oven and let it rest for 10 minutes before serving warm or at room temperature.

Notes

Make your kugel the day before and refrigerate it unbaked, then bake it fresh the next day for the best texture and flavor with minimal last-minute effort. Don't overcook the noodles initially, as they finish cooking in the oven. Use full-fat sour cream and cottage cheese for the richest, most authentic taste. Store cooled kugel in an airtight container for up to 4 days. The kugel actually tastes better on day two or three as the flavors meld.