Best 6 Amazing Jewish Noodle Kugel Recipes

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Jewish noodle kugel is a classic Ashkenazi dish that is often served on holidays and special occasions. It is a baked noodle casserole that is made with egg noodles, cottage cheese, eggs, sour cream, sugar, and spices. The noodles are boiled until they are soft, then mixed with the other ingredients and baked until golden brown. Noodle kugel can be served as a main course or a side dish, and it is often topped with applesauce, sour cream, or cinnamon sugar. If you're looking for an easy and delicious recipe to make your own Jewish noodle kugel, look no further! Here are some of the best recipes that will help you create an amazing noodle kugel that your family and friends will love.

Here are our top 6 tried and tested recipes!

NOODLE KUGEL



Noodle Kugel image

Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h25m

Yield 12

Number Of Ingredients 14

1 cup packed dark brown sugar
1¼ cups all purpose flour, spooned into measuring cup and leveled off
1 teaspoon ground cinnamon
¼ teaspoon salt
1 stick unsalted butter, cold, cut into ½-inch chunks
One 12-oz bag wide egg noodles
4 large eggs
One 8-oz container sour cream
One 8-oz package cream cheese, softened (microwave for 15-20 seconds to soften)
2 cups half & half
½ cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
½ teaspoon ground cinnamon

Steps:

  • Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
  • Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
  • Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
  • In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
  • Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
  • Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)

Nutrition Facts : ServingSize 1 slice, Calories 506, Fat 25 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 30 g, Fiber 1 g, Sodium 209 mg, Cholesterol 152 mg

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL



The Best Ever Classic Jewish Noodle Kugel image

This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!

Provided by Jewish Soul Food

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package egg noodles
½ cup margarine
4 eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g

NOODLE KUGEL



Noodle Kugel image

A classic kugel recipe, just the right amount of dense and rich, with a sprinkling of raisins and a slightly secret ingredient from my grandfather. Perfect for Rosh Hashana or the break fast meal on Yom Kippur.

Provided by Katie Workman

Categories     Main Course

Time 1h35m

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter (cut into pieces, plus extra for buttering the pan)
1 cup raisins
Grated zest and strained juice of 1 orange
1 package (12 ounces wide egg noodles)
6 large eggs
2 cups cottage cheese
2 cups sour cream
2 cups whole milk
½ cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
½ teaspoon kosher or coarse salt

Steps:

  • Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
  • Combine the raisins and the orange juice and set aside to soak. Cook the noodles according to the package directions.
  • Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.
  • Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.
  • Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.
  • Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.

Nutrition Facts : Calories 373 kcal, Carbohydrate 29 g, Protein 11 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 158 mg, Sodium 370 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

AMAZING JEWISH NOODLE KUGEL



Amazing Jewish Noodle Kugel image

This noodle kugel is what my mom makes every Shabbos. It's amazing and fairly easy to make. Note: It is best to make the night before and put in the refrigerator. The next day slice with a knife, then reheat in the oven.

Provided by leibo26

Categories     European

Time 1h25m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 7

16 ounces medium egg noodles
1/2 cup margarine
4 eggs
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups applesauce
2 teaspoons cinnamon

Steps:

  • Boil noodles (according to instructions on bag). Watch the time, don't let them get too soggy.
  • Pre-Heat Oven to 350 degrees.
  • When they are done, drain in a colander and then put in a large bowl.
  • Put the stick of margarine directly on the hot noodles and mix until the margarine is melted.
  • Add the eggs, sugar, applesauce and vanilla and mix all together.
  • Put the noodle mixture in a 9x13 aluminum baking pan.
  • Sprinkle with cinnamon.
  • Cover the noodle kugel with aluminum foil and cook for 30 minutes, then uncover the foil and cook for another 30-35 minutes.

SWEET LOKSHEN KUGEL



Sweet Lokshen Kugel image

Steffi has been a friend of our family for over 40 years, and this kugel recipe has been in her family as long as she can remember. Ever since I was a child, we would have this amazing noodle kugel on the Jewish high holidays or at random Sunday brunches. People love this kugel so much that she was encouraged to enter it in the 2012 New York State Fair and it won the Blue Ribbon in the Favorite Ethnic Dish category! Leftovers can be frozen.

Provided by bonnie

Categories     Hanukkah Kugel

Time 1h30m

Yield 16

Number Of Ingredients 11

1 (8 ounce) package wide egg noodles
1 (16 ounce) container low-fat sour cream
1 (16 ounce) container low-fat cottage cheese
1 (8 ounce) package low-fat cream cheese, softened
2 sticks unsalted butter, melted, divided
¼ cup low-fat milk
¼ cup white sugar
6 large eggs
1 tablespoon vanilla extract
2 cups crushed cornflakes
1 cup packed light brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • While the egg noodles are cooking, combine sour cream, cream cheese, 1/2 of the melted butter, milk, sugar, eggs, and vanilla in a bowl; beat with an electric mixer until creamy.
  • Drain egg noodles and fold into the sour cream mixture. Spread evenly in the prepared baking dish.
  • Mix cornflakes, brown sugar, and remaining melted butter together; spread over the noodle mixture.
  • Bake in the preheated oven for 50 to 60 minutes. Remove from the oven and let sit for 15 minutes before serving.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 33 g, Cholesterol 132.1 mg, Fat 20.2 g, Fiber 0.5 g, Protein 10.6 g, SaturatedFat 11.9 g, Sodium 229.2 mg, Sugar 18.2 g

NOODLE KUGEL



Noodle Kugel image

I make this traditional dish along with other Jewish specialties for an annual Hanukkah/Christmas party with our friends. -Lauren Kargen Williamsville, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 15 servings.

Number Of Ingredients 9

1 package (1 pound) egg noodles
1/2 cup butter, melted
8 large eggs
2 cups sugar
2 cups sour cream
2 cups 4% cottage cheese
TOPPING:
3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
3 tablespoons butter, melted

Steps:

  • Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold.

Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 191mg cholesterol, Sodium 261mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 12g protein.

Tips:

  • Use fresh ingredients. Fresh noodles, eggs, and dairy products will give your kugel the best flavor.
  • Don't overcook the noodles. Cook them according to the package directions, or until they are just al dente.
  • Use a good quality cheese. A sharp cheddar or Parmesan cheese will give your kugel a rich, flavorful taste.
  • Don't be afraid to experiment. There are many different ways to make kugel, so feel free to experiment with different ingredients and flavors.
  • Make sure the kugel is cooked through. Insert a toothpick into the center of the kugel. If it comes out clean, the kugel is done.

Conclusion:

Jewish noodle kugel is a delicious, versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, kugel is a great option for busy weeknights or special occasions. Whether you like it sweet or savory, there's a kugel recipe out there for everyone. So next time you're looking for a comforting and satisfying meal, give Jewish noodle kugel a try.

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