I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease a 9x13-inch baking dish.

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

  • Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.

  • Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.

  • Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.

  • Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

Nutrition Facts

328.4 calories; protein 10.9g 22% DV; carbohydrates 38.3g 12% DV; fat 14.8g 23% DV; cholesterol 120.2mg 40% DV; sodium 361.8mg 15% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2012
This Kugel is almost like my mother used to make. The only difference was she added raisins. I am diabetic so I used splenda instead of sugar and the splenda 1/2 & 1/2 brown sugar. I also used 1% milk instead of whole milk. It was a big winner. Thanks. Read More
(29)

Most helpful critical review

Rating: 3 stars
06/14/2018
Way too sweet for my taste. I made this just as it is written. What I would change next time is the amount of sugar. It calls for a cup but if you are also topping it with sugar it s overkill. I will use half the sugar so 1/2 cup and for the top just 1/4 cup total of brown and white and generous cinnamon. It was also too wet. I might try 1 cup of milk instead of two. I do like a moist noodle pudding but this was too wet imo. Read More
(1)
48 Ratings
  • 5 star values: 40
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/21/2012
This Kugel is almost like my mother used to make. The only difference was she added raisins. I am diabetic so I used splenda instead of sugar and the splenda 1/2 & 1/2 brown sugar. I also used 1% milk instead of whole milk. It was a big winner. Thanks. Read More
(29)
Rating: 5 stars
09/18/2012
This was amazing! My whole family loved it and I will definitely be making it again. Read More
(12)
Rating: 5 stars
04/11/2012
I made spelt egg noodles for this. Instead of sugar I used honey to sweeten this. I omitted the topping but sprinkle cinnamon all over the top once baked! It was a delicious hit that we enjoyed both as a dessert and as a breakfast meal! Thanks for the recipe! Read More
(11)
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Rating: 5 stars
01/03/2016
Spectacular!!! As the Jewish girl in my husband's Christian family, I made this kugel to add a Jewish touch to Christmas brunch at my mother-in-law's house. Everyone loved it! Tons of compliments on this dish, as one of the cousins said, "it's good to have a Jew in the family!" Two people asked for the recipe. FYI, I made it exactly as it is presented here. I thought about adding raisins, and/or cornflake crumbs on top with the sugar and cinnamon, but decided to make it as-is for the first attempt at it. I might try those changes next time. In any case, my mother-in-law wants me to make this every year for Christmas brunch, and I'm sure I will find lots of other opportunities to make this recipe in the future. Try it, everyone will love it!!! Read More
(8)
Rating: 4 stars
10/25/2015
Great flavor just like my grandma used to make. Only thing I'd recommend is drop the milk from 2 cups to 1.5 cups. It's a little too wet. Cooked for 15 mins longer that recommended and was still too wet. Read More
(4)
Rating: 5 stars
12/27/2012
We were invited to a dear friend's house for Christmas dinner this year. I made and brought this kugel as a side dish. It was a HUGE hit! So delicious. I did change some things though. I used a 16 oz bag of wide noodles. Used the lower fat versions of milk cottage cheese sour cream and cream cheese. Plus instead of sugar I used Splenda. No one could tell the difference. I'll definitely be making this again. Read More
(4)
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Rating: 5 stars
12/25/2014
This was a very easy and delicious recipe. The only change I made was to add 1/2 c. of pineapple bits (drained and pressed of natural juices) and 1/2 c. of pecan bits. to the mix. If I were to do anything differently in the future it would be to double half again the sugars and cinnamon topping mix. This is definitely better cold and the next day -- it turns out like a rich custard-y cake texture. I imagine this recipe is extremely versatile and could be adapted to add/change other ingredients. I might try 1/2 f.f. plain yogurt and 1/2 sour cream next time to reduce the fat. I would not reduce the amount of sugar inside the kugel as it is just perfect. Yummy! Read More
(3)
Rating: 5 stars
10/17/2016
Delicious - I did change the 1 cup of sugar to 1/3 cup brown sugar & 1/3 cup white sugar. Next time I might lower to 1/4 cup of each sugar. My son says his new favorite food is this kugel. Read More
(2)
Rating: 5 stars
04/13/2014
I made this recipe recently with a 2 minor changes...I used pineapple cottage cheese and 16 oz of noodles...this was my first attempt at kugel...my sister came over from dinner that night and loved it so much she took some with her to work the next day...one of her co-workers is Jewish and said it was the best kugel she has ever had even better than her grandma's...gonna make it for Easter this year! Thanks for sharing! Read More
(2)
Rating: 3 stars
06/14/2018
Way too sweet for my taste. I made this just as it is written. What I would change next time is the amount of sugar. It calls for a cup but if you are also topping it with sugar it s overkill. I will use half the sugar so 1/2 cup and for the top just 1/4 cup total of brown and white and generous cinnamon. It was also too wet. I might try 1 cup of milk instead of two. I do like a moist noodle pudding but this was too wet imo. Read More
(1)