Noodle Kugel

While there are many kugel variations out there—potato vs noodle, sweet vs savory, egg noodles vs medium-sized noodles—this sweet noodle kugel holds a special place in our hearts. Slightly sweet yet not overpowering, this dish could easily be served at your Hanukkah celebration as an easy side dish (or even as dessert!). New to kugel? Keep reading on for everything you need to know: 

What is noodle kugel?
Kugel is basically the Yiddish/Jewish word for casserole. Sweet noodle kugel is typically made from eggs, noodles, sour cream, and cottage cheese, all baked inside a casserole dish. While there are many savory versions out there (such as this giant-latke-esque potato kugel), we have a soft spot in our hearts for sweet noodle kugel. Often thick and eggy, our version is the perfect amount of sweet with an added hint of cinnamon.

Tip: If you're not a fan of egg noodles, pretty much any medium-sized noodle (like penne or fusilli) would work perfectly here!  

Serving kugel:
This sweet-savory noodle kugel can work for practically anytime of day: from dinner to dessert to even breakfast (or even scooped cold out of the baking dish in the middle of the night…no judgment). That being said, we love to serve this warm alongside our apple cider braised brisket, roast chicken, or matzo ball soup. To make this more of a dessert, feel free to add in some raisins, apples, or other fruit. 

Can I make it ahead?
Yes! You can assemble your kugel completely, then wrap and store in the fridge overnight until ready to bake the next day.

Storage:
If you have any leftovers—or want to make the entire dish ahead of time—you can store it baked in the fridge for 2-3 days. 

Made this? Let us know how it went in the comments below!