Active Time
30 minutes
Total Time
1 hour 35 minutes
Most Jewish families have a cherished noodle kugel recipe, likely passed down from generation to generation. This classic side dish appears at just about every Jewish holiday meal, from Rosh Hashanah brunches to Hanukkah or Shabbat dinners (on Passover, when some forgo grains, you might find potato kugel on the table instead). Though most versions of the noodle pudding follow a similar framework—egg noodles baked in a sweet, eggy custard—the presence of certain ingredients tends to elicit heated debate. Should a kugel have raisins in it? Some say yes, absolutely—others scoff at the suggestion. Some say it’s not a kugel without sour cream and cottage cheese; others swap in cream cheese, Greek yogurt, or even ricotta.
Our best kugel recipe takes a traditional approach. It starts with wide egg noodles, boiled until just al dente (they’ll cook further in the oven, so you want them to retain some bite). The noodles (coated in melted butter so they don’t stick together) are smothered in a sweet, vanilla-tinged custard, containing equal parts sour cream and cottage cheese (full-fat please). And yes, we add raisins (or, for the rebels, crushed pineapple). Forgo the raisins if you must, or substitute another dried fruit, like golden raisins, cranberries, or chopped apricots. Whatever you do, don’t skip the crispy cinnamon-sugar cornflake topping—it’s the real star here. A long cook time—around one hour in total—helps the kugel set up to a sliceable consistency.
Ingredients
8–10 servings
Preparation
Step 1
Place a rack in middle of oven; preheat oven to 350°. Butter a 13x9" baking dish. Cook 16 oz. wide egg noodles in a large pot of boiling salted water until al dente. Drain and return noodles to pot (off heat). Add ½ cup (1 stick) unsalted butter, cut into pieces, and toss until butter is melted and noodles are coated.
Step 2
Whisk 5 large eggs in a large bowl. Add 1 cup whole milk, ½ cup sugar, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and whisk vigorously to combine. Whisk in one 16-oz. container sour cream, then stir in one 20-oz. can crushed pineapple, drained, or ¾ cup raisins and one 16-oz. container small-curd cottage cheese. Add noodles to egg mixture and toss to combine. Transfer to prepared baking dish.
Step 3
Stir together 2 cups coarsely crushed cornflakes, ½ tsp. ground cinnamon, and remaining 2 Tbsp. sugar in a small bowl, then sprinkle mixture evenly over noodles. Dot with remaining 2 Tbsp. unsalted butter, cut into pieces.
Step 4
Bake kugel, rotating pan halfway through, until set and edges are golden brown, 55–65 minutes. Let cool slightly before serving.
Do ahead: Noodle kugel can be baked up to 1 day in advance. Cool, then cover casserole dish tightly and refrigerate. Reheat at 350° for 15–20 minutes.
Editor’s note: This recipe was first printed in the November 2003 issue of ‘Gourmet.’ Head this way for more of our best Rosh Hashanah recipes →
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Reviews (21)
Back to TopI've made this several times and its very good. Though I grew up with Lukshen (Noodle) Kugel I'm not trying to recreate it. I don't add any sugar, and only use butter to prepare the baking dish - not on the noodles. Its fat enough with all the other diary items in it. If I don't have raisins, I'll use craisins, and today I put some soft apple in it., too I don't use the corn flakes as there's no nostalgia in that for me. I tell my non-Jewish grandkids that this is my version macaroni & cheese and serve it often when they come over for dinner. Like most kids, they breathe pasta!! and this does the trick for me (remembering my Bubby) and hope it will do the same for them - years down the road!
devolina
Vancouver, BC
5/12/2015
I wrote a review before trying this recipe..... and I was not happy with the way the dish turned out. It was "meh" - very blah and not sweet enough. I remade it without the milk ( minus 1 cup milk ) and increased the sugar to 1 cup. NOW IT IS FABULOUS!!!!!! Just what I was after. I soaked my raisins in rum...... At the potluck, people were raving about how good it was. Some went back for seconds....and at least one went back for third helpings! WOW! Try my version. Just like Max & Benny's. Yummm. Very rich and moist and dense. A 2 x 2 inch square is a nice basic serving.
KristinelovesNM
Chicago
3/31/2015
Great kugel recipe - I use just the raisins - and skip the cornflakes for the topping. Just cinnamon, a dash of nutmeg and sugar is enough. Just wanted to help " A COOK FROM PITTSBURGH, PA / 05.15.11" -She used frozen pineapple and got a sour and curdled result. Pineapple needs to be canned or cooked - the strong digestive enzymes otherwise will curdle and start breaking down the milk proteins. Maybe give this recipe a try with canned pineapple - !!! I am going to make this kugel for a pot luck, and serve it cut into squares in decorative muffin cups. I am not sure that many here in NM have ever HAD kugel - coming from the Chicago area we had some super Jewish deli restaurants - Max & Benny's is my kugel standard.
KristinelovesNM
Chicago
3/28/2015
This is my all time favorite kugel recipe given to me by my friend, Nancy. I use canned vanilla peaches sometimes instead of the pineapple = YUM!
Dsd1963
Wexford, PA
9/25/2013
This was my first kugel and still my favorite. I like pineapple best but add in a few golden raisins. I like a fruity kugel. Blueberries are good too. : )
I_Fortuna
4/18/2013
I'm not certain what I did wrong, but it came out rather bitter and seemed curdled rather than set up. I used frozen pineapple from TJ's, which I drained, since that's what I had on hand, and didn't think that it would make that much of a difference. The dairy was bought the same day so I don't think it was any of them. I'll try it again maybe in the next few months, but for now I can't rate it until I'm certain it wasn't an ingredient gone bad.
Anonymous
Pittsburgh, PA
5/15/2011
A staple in our house for the Jewish holidays, and I just made it for my son's grade-school ancestor luncheon (so it only goes back a few years). To cut fat, I use fat-free sour cream, 1/2 lb of 2% cottage cheese and 1 package of farmers cheese. I also use skim milk and a little bit less than a stick of butter. I made the full-fat version and this one side-by-side and no one could tell the difference. Oh, and definitely raisins instead of pineapple.
Anonymous
scarsdale
1/19/2011
I know a good kugel when I taste it and this is it! However, we go with raisins, not pineapple. Don't be alarmed it looks like soup before you put it in the oven. Do be sure that you bake it long enough that it becomes golden around the edges and make sure it's set. Can be made one day ahead and reheated covered with foil in oven (not microwave).
Anonymous
Phoenix, AZ
3/31/2010
The only change I made was to use pressed cottage cheese instead of small curd. Otherwise I followed the recipe exactly and it came out perfect. Just like bubie made!!
Anonymous
Toronto
5/28/2009
I used non fat sour cream, low fat cottage cheese with pineapple mixed in, and a little less butter. Tasted great. Add raisins instead of the pineapple.
Anonymous
Long Island, NY
9/30/2008
Just like my mom use to make! The biggest change I made was to omit the topping completely-no need for it. I added the cinnamon to the mix, however. I halved the butter and used all low fat dairy products. It is still rich and decadent.
Avivamtnqn
Seattle, WA
1/22/2008
I liked it, however, if you are going to use the right fruit, it tastes ALOT better with raisins. It is also alot more fun for the kids to eat!
bluestar12
Chicago, IL
12/5/2006
This is the best of the Kugel recipes, I made all of them inclduing the ones where you don't have to pre-cook the noodles. You DO have to pre-cook them it tastes better that way
bbronster
NYC
11/25/2005
Used lowfat cottage cheese and sour cream for this recipe, and it came out perfectly. This was a great Rosh Hashana kugel that my family will be having every year!
Anonymous
Marin, CA
10/14/2005
Excellent. Our fussy grandchildren all love it. Can be served hot, lukewarm or cold. Fast and easy to make.
Anonymous
New Jersey
3/28/2005
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