Description
This classic sweet noodle kugel is a comforting and symbolic dish often served during Rosh Hashanah. Made with tender egg noodles, creamy dairy, and hints of cinnamon and sweetness, it’s the perfect make-ahead casserole to celebrate the Jewish New Year. Crisp on the top and custardy inside, it pairs beautifully with challah and apples dipped in honey.
Ingredients
- 12 oz wide egg noodles
- 4 large eggs
- 1 cup sour cream
- 1 cup cottage cheese
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup raisins (optional)
- 2 tbsp unsalted butter (for greasing pan and topping)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.Cook Noodles:
Bring a large pot of water to a boil. Cook egg noodles according to package instructions until just tender (about 6–7 minutes). Drain and set aside to cool slightly.Mix Wet Ingredients:
In a large bowl, whisk the eggs. Add sour cream, cottage cheese, sugar, vanilla, cinnamon, and salt. Mix until smooth and well combined.Combine Noodles:
Gently fold the cooked noodles and raisins (if using) into the dairy mixture until evenly coated.Transfer to Baking Dish:
Transfer the kugel blend into your greased baking pan, spreading it evenly. Dot the top with small pieces of butter.Bake:
Bake for 45–50 minutes, or until the top is golden brown and slightly crisp, and the center is set.Cool & Serve:
Allow the kugel to cool for about 10 to 15 minutes before cutting into portions. Serve warm or at room temperature.
Notes
- Make Ahead: You can prepare the kugel a day in advance and reheat it before serving.
- Dairy-Free Option: Use plant-based sour cream and cottage cheese alternatives for a dairy-free version.
- Add-ins: Chopped apples or crushed pineapple make great mix-ins for extra sweetness and moisture.
- Texture Tip: For a crisper top, place the kugel under the broiler for 2–3 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Jewish / Eastern European