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Jewish Noodle Kugel Recipe

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Jewish Noodle Kugel

Jewish Noodle Kugel

Jewish noodle kugel recipes can be sweet or savory. Here, in this easy recipe from Barbara Bame of Munster, Ind., sugar and raisins are combined with cooked noodles, eggs, sour cream and cottage cheese to create a puffy side dish or dessert. Jewish noodle kugel is similar to Lithuanian kugelis, except the latter is made with potatoes, not noodles, and it's not a dessert. Take a look at How I Learned to Cook Jewish Food.

Makes 12 to 16 servings Jewish Noodle Kugel

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 1 pound wide egg noodles, cooked, drained and still hot
  • 4 ounces (1 stick) cold margarine
  • 1 (16-ounce) container cottage cheese
  • 1 (8-ounce) container sour cream
  • 1 teaspoon cinnamon
  • 1/4 cup golden raisins
  • 3/4 cup sugar
  • 4 large beaten eggs
  • 1/2 cup milk
  • 1/2 cup cornflake crumbs


  1. In a large bowl, combine still-hot noodles with cold margarine, mixing until margarine is completely melted. Add cottage cheese, sour cream, cinnamon, raisins and sugar, mixing well.

  2. Heat oven to 350 degrees. Lightly coat a 13-by-9-inch glass or ceramic baking dish with vegetable spray. Combine beaten eggs with milk and add to the noodle mixture. Pour into the prepared pan. Top with cornflake crumbs and bake for 1 hour. Serve warm or cold.
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