My mother used to make this traditional noodle kugel for Shabbat meal. It tastes amazing and is really simple to make!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 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
Instructions
- 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 9×13 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 | 313 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 119 mg |
| Sugars | 21 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Wow – I was not sure about this because it was different from the one I grew up eating. We loved this recipe! I have a dairy allergy, so it was a joy to have such a delicious kugel! I did use 5 eggs and a little extra dairy-free butter. I mixed cinnamon in as well as put some on top. I baked it in a large casserole dish instead of a 9×13 pan. So good! This is my new kugel recipe! I will make this again and might try adding the raisins or other fruit.
This recipe is delicious, and so easy! Everyone raved about it. I followed the recipe exactly and at the last minute sprinkled and mixed a little cinnamon in the mixture before pouring in the pan. Thank you – this is a definite keeper!
Simple and perfect. Impossible to mess up.
I made this and added raisin and canned pineapple. came out great.
Just like my mother made, I add pineapple chunks and raisins like she did. Also gluten free because I’m gluten free now. A great parve kogel
Amazing! My husband is obsessed and its soooooo easy
Since reading all the mostly great reviews I am simply making my remark as not so good-mine was very dry followed exactly and was looking to having a taste. I would have loved mine to turn out as others attested to a very tasteful dish. Boots101
Liked the flavour, but the pasta was a bit too crispy.
This was delicious. I added an extra egg, used 3/4 cup sugar and 1/2 cup raisins and added one teaspoon of cinnamon to the recipe. Came out amazing. My husband loves it and keeps giving me praise every time he eats it. Thanks!
I was craving my grandma’s luchen kugel (noodle kugel) but didn’t have her recipe. I looked around for a non-cheese kugel since my grandson is not a cheese fan. This recipe is easy and delicious. The dish came out perfectly. I wish I’d taken a picture, but it disappeared too quickly. I used Splenda in place of the sugar (only have as much as the recipe called for) so that my husband who has diabetes could enjoy it, and golden raisins. The recipe offered a perfect road map and the outcome couldn’t have been better.
Yummy! I made this with apple cinnamon applesauce, which made the pudding too sweet. Next time I’ll cut back on the sugar, probably to 1 cup. I added 1 small box of raisins but left out the cinnamon. I’m going to a Christmas in July party tomorrow, and my friends love it when I include my heritage.
My husband’s brother emailed this recipe to us, so I started off figuring that it was probably pretty authentic – I mean, Jewish boys growing up with Bubbie’s kugle, they would know. Me, I don’t really care for kugle, but I made this for my sweet husband. So: made per recipe except added one egg based on a reviewer’s comment. I thought it came out a bit chewy, even though I boiled the noodles a ways over 5 min. I’m going to soak half of the pan with some milk and refrigerate it overnight and see if that doesn’t “soften” it a bit. Stand by.
This is a very good recipe, but I’ve made a few changes so it tastes more like my Bubbeh’s… I’ve added raisins, mixed the cinnamon into the recipe instead of only on top, added an extra egg so that all the noodles are covered, and reduced the sugar by 1/4 cup so it is not so sweet.
I made a few changes: I only used 1/4c sugar, and I added 1 small can of crushed pineapple w/ a little juice – this allowed me to cut back on the white sugar, and about 20oz of 1% small curd cottage cheese – next time I’ll use the full 24 oz. Also, next time I will grate the apples instead of using apple sauce and add some cinnamon into the mix instead of just on top. This stuff is always better the next day and it’s also good cold so I’m looking forward to tomorrow! 🙂
I had a sweet tooth and wanted to make something with ingredients I had on hand. I have only had kugel once before, but this was very good! I used butter rather than margarine as that is what I had. My applesauce was unsweetened, so I used the whole cup of sugar, but I would add less in the future. I tossed in a handful of golden raisins and some extra cinnamon. A perfect, quick dessert.
I’ve made this several times and it is always perfect – I always make a double batch so it lasts more than one sitting!!!! comfort food at it’s finest! Yummy!
In my opinion, a 1 lb bag of noodles wasn’t enough for a 9×13 pan, so I added made an additional 1/2 bag. I also added an additional 5 tbsp of butter, 3 eggs and extra applesauce, sugar, cinnamon, etc. It still came out a little dry but not horrible. It tasted pretty good though!
I made this recipe exactly as written. It was great. My husband loved it too. I did add raisins and dried cranberries. MSB.
I brought this to a work potluck and everyone raved about it. Had to share the recipe with several co-workers.
Had this exact recipe in a Jewish deli 20 yrs. ago and fell in love. I’ve made it many times and always add raisins. (With raisins you may want to cut the sugar back by 1/4 – 1/2 cup, I can’t taste the difference). Hot out of the oven I eat as is. As a left over I drizzle caramel sauce over the top and reheat…..it’s divine! I’ve also used 1 1/2 cups of smashed ripe bananas in place of the applesauce. This is one of those recipes you can play with and it always seems to work. Thank you Jewish Soul Food!
made exactly as written! Rave reviews from my whole family, my dad even went so far as to say it was better than my baba’s kugal! My whole family has asked me to put raisins in next time though.