Kugel

Noodle kugel is a classic Jewish dish that straddles the line between side and dessert in the best possible way. This recipe is beloved, with over a hundred five-star reviews. Here you’ll find everything you need to know about this Jewish dish, including its surprising connection to Hanukkah—a holiday traditionally known for fried foods.

What is Noodle Kugel?

Noodle kugel, also simply called kugel, is a baked casserole of egg noodles and a custardy sauce, usually made with a combo of cottage cheese, sour cream, and eggs. It is sweet rather than savory, with sugar added to the creamy base and dried fruit (like apricots, figs, and raisins) sometimes studded throughout. As it bakes, the sauce becomes fluffy thanks to the eggs, and the noodles at the edges get crisp and golden brown (just like the corner pieces of a lasagna).

A crunchy topping is also often added to the casserole before baking. This kugel recipe uses a topping that’s less traditional than the familiar corn flakes and has won raves from new and traditionalist fans alike.

Kugel is a mainstay on the tables of Ashkenazi Jews (those with roots in Eastern Europe), especially on Shabbat and holidays like Shavuot and Hanukkah.

Why Do Jews Eat Kugel on Hanukkah?

During the time of the Maccabees, when Jews were oppressed by Syrians in Israel, a Jewish woman named Judith met with the cruel Assyrian general Holofernes. She fed him lots of cheese and even more wine to wash it down. When he fell asleep, she beheaded him, freeing her people. Eating foods with dairy during Hanukkah is a way to honor Judith and her bravery.   

Of course, noodle kugel also happens to be a great pairing for potato latkes, as it is rich enough to make the meal feel more substantial. Either way, we’re happy to eat it!

How to Make Noodle Kugel

Noodle kugel starts by boiling wide egg noodles until tender. In this recipe, egg yolks and sugar are beaten with cream cheese, sour cream, and cottage cheese for a rich base. User CAPECHEF suggests blending these ingredients in a blender first for a wonderfully smooth base. The egg whites are whipped to stiff peaks before being folded in, making the finished bake almost soufflé-like.

The surprise topper here is graham cracker crumbs. Tossed with melted butter and sprinkled over top, they toast beautifully and complement the creaminess of the kugel.

How to Freeze Kugel

Go ahead and bake the casserole first, as the noodles could fall apart if left in the liquid for too long. Let it cool completely, then cover tightly with foil and freeze. To reheat, place the dish (with the foil) in a 325°F to 350°F oven and heat for about 30 minutes until warmed through. You could also cut the frozen kugel into slices, wrap individually in plastic wrap, and reheat as many portions as you need. The kugel might not be as fluffy (the whipped egg whites will deflate as it chills), but it will still be delicious.

Allrecipes Tips and Praise

“The BEST Kugel recipe by far. Airy, delicious and decadent. The entire house smells divine once it's baking. The graham cracker crust takes it over the edge,” says Maria.

“It made the perfect dessert,” says Shirley Church. “My husband, who had no idea what it was, fell in love with it. Very easy to make.”

“I have made this kugel dozens of times and everyone absolutely loves it. It’s my most requested dish to bring to a potluck,” raves ArleneJ. 

Editorial contributions by Hannah Klinger