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Preheat your oven to 350°F (180ºC) Recipe

Preheat your oven to 350°F (180ºC) Recipe
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★★★★★

5 from 13 reviews

This Easy Noodle Kugel recipe is a classic Jewish baked noodle pudding that’s creamy, slightly sweet, and comforting. Made with egg noodles, cottage cheese, sour cream, eggs, and a touch of cinnamon and vanilla, it is baked to a golden brown perfection. Perfect for breakfast, brunch, or dessert, this kugel combines a custard-like texture with a crisp, browned top for a delightful experience.

Ingredients

Scale

Main Ingredients

  • 12 oz (340g) egg noodles, cooked
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 8 large eggs
  • ½ cup sugar
  • 1 lb (450g) full-fat cottage cheese
  • 1 lb (450g) full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and cook noodles: Preheat your oven to 350°F (180ºC). Cook the egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Loosely drain the cooked noodles to remove excess water. Using egg noodles is traditional, but you may substitute other shapes if preferred.
  2. Melt the butter: Cut the butter into pieces and melt it in the microwave for about 30 seconds. Keep it warm until ready to incorporate into the batter.
  3. Prepare baking dish: Butter a 13×9-inch baking dish thoroughly to prevent sticking and add flavor to the kugel.
  4. Whisk eggs and sugar: In a large bowl, break the eggs and add sugar. Whisk vigorously until the sugar is fully dissolved and the egg mixture is frothy.
  5. Add dairy and flavorings: Incorporate the cottage cheese, sour cream, vanilla extract, cinnamon, and kosher salt into the egg mixture. Whisk thoroughly until the mixture is smooth and homogenous. For a finer texture, use a hand mixer if desired.
  6. Combine with melted butter: Pour the warm melted butter into the mixture and continue mixing until fully incorporated.
  7. Mix in noodles: Add the cooked noodles to the batter. Toss gently but thoroughly to ensure all noodles are evenly coated.
  8. Transfer and bake: Pour the noodle kugel batter into the prepared baking dish. Bake for approximately 50 minutes until the custard has puffed slightly and the top is a lovely golden brown. If the top browns too fast, cover loosely with foil.
  9. Check doneness and cool: Insert the tip of a knife into the center to check that the kugel is set and cooked through. Remove from oven and let cool for at least 20 minutes before slicing.
  10. Serve: Slice and serve the noodle kugel warm or cold as a sweet side dish or dessert. Enjoy!

Notes

  • Using full-fat dairy ensures a rich, creamy texture; however, reduced-fat versions can be used but may alter the consistency.
  • You can substitute egg noodles with other small pasta shapes but adjust cooking time accordingly.
  • For a smoother kugel, use a hand mixer to blend the batter completely.
  • Cover the kugel with foil if the top browns too quickly before the middle is fully set.
  • Leftovers keep well refrigerated for 3–4 days and can be reheated gently.

Nutrition

Keywords: Noodle Kugel, Baked Noodles, Jewish Recipe, Sweet Noodle Pudding, Egg Noodles Dessert, Cottage Cheese Kugel

Find it online: https://cheframiflavor.com/preheat-your-oven-to-350f-180c-recipe/