Classic Noodle Kugel

This was okay. In my experience, most classic noodle kugel recipes use a pound of noodles. Nowadays a bag of noodles is only 12 ounces. I had to bake this longer (about 70 minutes) due to the ratio of custard to noodles. I tried this because I thought cottage cheese would be easier than cream cheese, which I usually use. However, soften cream cheese cut up in advance and stirred into the hot noodles melts well, and no food processor to clean. I also stir in a cup of apricot preserves.

Thank you Melissa Clark for this wonderful recipe! It is just like the one I grew up with. It brings back so many memories of family gatherings and food made with my mother’s love like a blessing.

This was very easy. I peeled and thinly sliced an apple and mixed it into the noodle-dairy mixture along with dried sour cherries and California apricots. I used 2/3 c sugar and was surprised to find this was much less sweet than I'd hoped for. Next time I'd double the sugar. Also, I think the milk is unnecessary--the custard component is less sturdy than I'd like and I blame the thinning properties of the milk. But still--nice.

I’d I’m making it a day ahead, I bake it for the full 45-55 mins one day, and for another 20 mins the next day to reheat it? Is that correct?

We do the corn flake, cinnamon and brown sugar topping and add pineapple chunks and white raisins!

I have used bowtie/farfel noodles instead of wide egg noodles which I have had a hard time finding and they worked great, giving the kugel more testure as well.

I’m Syrian Lebanese Christian, making this for my Jewish BF. (Having never eaten it before, I will withhold my own opinion.) While my BF said, “Wow! You made real kugel!” and ruled it, “Yummm,” I’m guessing this (like most special occasion recipes) is only great if it tastes like your mom made it. I stuck to the recipe, tho added both nutmeg and black pepper. As a creative cook, I never follow recipes—but when it comes to something as important as memory, I try to stick to what’s written.

I made as written, except I added a splash of almond extract and topped with toasted almonds. I think next time I will add the lemon zest - it needs a bit of a zing.

I’m not a kugel expert so I made this exactly as written and it was super delicious. No complaints from my husband and 3 grown sons who were in from out of town for a mini-reunion. It didn’t last long in my kitchen! Will definitely make it again.

This is the recipe for the noodle kugel that every child in our synagogue was raised on. And the only kugel most members will eat. Simple perfection. Sweet Noodle Kugel 1 lb wide noodles, cooked and drained 1 stick butter or margarine 1 lb sour cream 4 eggs 3/4 cups sugar ½ tsp salt 1 tsp vanilla Melt margarine in baking pan in oven. Mix noodles with the other ingredients. Pour into pan, cover with foil for a soft top and bake 45 – 50 minutes at 350 degrees. Can be served warm or cold.

This was a huge hit at our Hanukkah dinner. I saw no reason to make any changes other than out of a little personal preference. I used about a cup of dried fruit: apricots, cherries and raisins soaked in some warm Gran Marnier All the creamy ingredients were combined in my stand mixer. I used a cinnamon/cardamom mixture and baked the kugel for about 1 hour in a Bundt pan just for effect. It was beautiful! Thank Melissa for your talent and inspiration. Happy New Year, all

My grandmother’s recipe, which is canon in our family, also includes cream cheese. And golden raisins, which I plump in a ladleful of the boiling noodle water before I strain the noodles. I also always mix the strained noodles and the other ingredients in the noodle cooking pot, the heat of which helps make the blending of everything easier, and prevents having to dirty a bowl. Once, I forgot to buy sour cream, and substituted plain yoghurt to no apparent detriment.

And where in the world do you find the farmer’s cheese that used to come in wooden box? Don’t tease

I have always preferred a salt and pepper noodle kugel that my maternal grandmother used to make. I don't have the recipe, but would welcome one from anyone familiar with same.

I made this recipe and it’s fine, although I definitely prefer my mom’s recipe that differs in a big way - I don’t pre-cook the noodles. Instead, I add enough milk and slow cook the kugel for 2 hours at 300 degrees. This allows the noodles to cook, absorbing the liquid, while all the rest of the ingredients get together. The result is a slightly richer flavor and an amazing texture. Cheers!