Rating: 4.55 stars
138 Ratings
  • 5 star values: 105
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 5

This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
9
Yield:
8 to 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.

  • In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.

  • In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.

  • Bake in preheated oven for 1 hour.

Nutrition Facts

454 calories; protein 15.2g; carbohydrates 37.1g; fat 27.8g; cholesterol 206.8mg; sodium 419.7mg. Full Nutrition
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Reviews (113)

Most helpful positive review

Rating: 5 stars
10/13/2007
I found by placing the eggs, sugar, cream cheese, sour cream and cottage cheese in the blender and blending it all together, then pouring it on the cooked noodles and adding pineapple chunks, and topping with the buttter and crumbs, it came out very creamy and easier to make. Read More
(135)

Most helpful critical review

Rating: 1 stars
01/01/2012
made this and i can say i am not a fan. im sure its good but its not ma cup O tea. turned out good..just not ma thing lol. Read More
(12)
138 Ratings
  • 5 star values: 105
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
10/13/2007
I found by placing the eggs, sugar, cream cheese, sour cream and cottage cheese in the blender and blending it all together, then pouring it on the cooked noodles and adding pineapple chunks, and topping with the buttter and crumbs, it came out very creamy and easier to make. Read More
(135)
Rating: 5 stars
09/30/2011
Updated 9-30-2011: Re topping modification below: Didn't have cornflakes so used NOT crushed rice crispies instead. Wonderful and the topping looked interesting!!!!! See my photo. Soaked 3/4 cup golden raisins for 20 min in warm 1/2 triple sec and 1/2 apple juice (liquids mixed and heated on 30 seconds in microwave) THEN made the pudding processed sugar free using 1/4 cup splenda and 1/4 cup Agave Syrup to replace white sugar. No one could tell...I left part without topping for my diabetic mom. Also, next time I will use one stick of butter melted in the noodles, not 6 tablespoons-I don't like tiny leftovers. This is NOT a low fat dish-it is a treat...I'd rather have a small piece of something fabulous than a large piece of blah. 2004 review: This is the best Kugel recipe I've made or tasted! I only changed a few things. I used the whole 8 oz package of cream cheese (I didn't want that extra 1/4 sitting around for me to eat.) I added 1/2 cup of raisins to the noodle mixture after I soaked them in VERY HOT water for about 15 minutes. I changed the topping to: 1.5 cups crushed cornflakes mixed with 1 stick (1/2 cup) of melted butter and 1/2 cup packed brown sugar. I sprinkled that on top and then I mixed 1.5 teaspoons of cinnamon with 1/8 cup of white sugar and sprinkled that on last before baking. It was great the next day too!!! Eat cold or warm, but best warmed. Read More
(89)
Rating: 5 stars
04/13/2005
This was fantastic. I actually double the topping to make it go across the whole dish, and one important thing...make sure you cover the dish as it's baking! This is so moist and yummy. Read More
(45)
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Rating: 5 stars
12/23/2006
I have never made a Kugel before, so I tried my hand at it this Chanukah. After going through about a million recipes i decided on this one, and boy am I glad I did. WOW!!! This was AMAZING. Even my mother in law LOVED it !! Thank you from a very grateful Goy. Read More
(36)
Rating: 5 stars
12/08/2007
Follow up on topping quantity concerns: Though the recipe calls for a 9 x 13 dish I've always made it in my glass souffle dish. With less top surface area less topping is required. And when it's cold it slices into a beautiful wedge shape too! Read More
(26)
Rating: 5 stars
09/22/2003
FABULOUS! I took this to a Jewish celebration and no one could get over how this good Catholic girl could make kugel! A real hit! Thanks for the recipie! Read More
(26)
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Rating: 5 stars
09/22/2003
Ann - thanks for the great recipe! I changed it a bit by adding non-fat cream cheese non-fat sour cream and non-fat cottage cheese along with non-fat egg noodles and your recipe held up well! I then added pecans raisins and cinnamon. My party loved it! Read More
(23)
Rating: 5 stars
05/11/2012
First time making this for Easter and I loved it. My mom was skeptical and then she tried it. She loved it also. I think this is a keeper! Read More
(21)
Rating: 4 stars
07/11/2007
First time I've ever made Kugel. I saw it in an old cookbook one that I couldn't find again so searched it out on allrecipes. Ann's sounded good. I made as she directs except I did add one cup of golden raisins & addes cinnamom to the topping which I doubled as suggested from other reviews. Result: this was delicious rich & loved by all. I will use again & again for special occasions. Thanks:) Read More
(19)
Rating: 1 stars
01/01/2012
made this and i can say i am not a fan. im sure its good but its not ma cup O tea. turned out good..just not ma thing lol. Read More
(12)