Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.

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Recipe Summary test

prep:
10 mins
cook:
1 hr 15 mins
additional:
10 mins
total:
1 hr 35 mins
Servings:
20
Yield:
1 9x13-inch kugel
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.

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  • 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. Drain and set aside.

  • While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.

  • Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.

Cook's Notes:

I was taught by my elderly grandmother to always use farmer's cheese in kugel. It's found in our regular grocery store in the dairy department.

If raisins are not fresh and plump, take very hot or boiling water and add raisins to this water to sit for about 15 minutes. Once hot and plumped, drain well and use in recipe as directed.

Nutrition Facts

327 calories; protein 8.8g; carbohydrates 26.7g; fat 21g; cholesterol 119.5mg; sodium 152.2mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0