As a dessert for your summer gathering, provide rich and fluffy fig cake!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 (16 ounce) package wide egg noodles
- 1 (16 ounce) package cottage cheese
- 1 (8 ounce) package cream cheese
- 1 pint sour cream
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 6 eggs, beaten
- ½ cup butter, melted
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- ½ cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
- To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
- Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 276 mg |
| Sugars | 18 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I thought it was good at first, but the more I ate, the more I disliked it. Won’t be making it again.
Ive been making this recipe for years since I first found it. It’s a family favorite for sure. My now grown children also make it. I always add maraschino cherries and raisins to mine. I tend to make extra Graham Cracker topping, everyone loves that. Ive even mixed some into the noodle mixture. Definitely the best I’ve ever made or had.
Absolutely delicious! I did make minor alterations. Very minor. I added 1 tsp of kosher salt. 1 tsp of lemon juice and 1/4 tsp of cinnamon. Just those minor additions really made the flavor pop. It came out absolutely incredibly firm and congealed at the recommended baking time and I didn’t change anything else. I think it’s really important to note that mixing the cream cheese and cottage cheese very well before you add the rest is crucial. It really helps set the stage for the rest of it coming together. When adding the vanilla, that’s when I added my few additions (salt, cinnamon and lemon juice) and then gave it a good taste before adding the eggs last just to check the flavor and wow. So good. Thanks for sharing this amazing recipe. It was loved by all.
If you love a sweet, dessert like noodle pudding, this recipe can not be beat. I half it and it serves 6 or 7.
its easy to make and everyone loved it
My family loved this recipe and the amount of kugel made allowed for leftovers. Needless to say it did not stay in the fridge for long. This will become a family favourite.
I made a few changes eggs -eggbeaters no yolk noodles land o’lakes margarine not butter 1/4 cup equal no sugar Low fat cottage cheese, cream cheese and sour cream I combine all ingredients together and top with graham cracker crumbs only tastes the same and is heart healthy
We did not know what to expect with this recipe, and unfortunately we were disappointed. I don’t know what flavor we were expecting, but this sure wasn’t it
I expected to love this. Never having had noodle pudding before, I wanted to give it a shot. After all, it had everything I love. It looked like the ingredients for a kick-butt cheesecake, plus pasta – SWEET!! I adore all the components, but amazingly, I was completely underwhelmed with the finished product. I whirred the cottage cheese in the food processor to ensure a smooth finished product, but other than that, followed the recipe exactly. Nothing wrong with it per se, but it was just remarkably unexciting. Perhaps noodle pudding/kugel is an acquired taste…
This is perfect did not change a thing. Took it to a covered dish and it was the only dish that was empty at the end. I had been looking for something like my Grandmother’s and this is it.
I have made this kugel dozens of times and it gets rave reviews by everyone who has eaten it.
This noodle pudding is nothing short of fabulous. I never had a graham cracker topping but it was delicious. My guests could not stop raving. thanks.
This was my first attempt to make noodle pudding and it came out really well. My husband, who has been talking about his grandma’s noodle pudding forever, was very happy with it. The only thing I will change next time is probably increasing the sugar.
This is most like the kugle I grew up with, seemingly a family recipie as I recall it from Aunt Flo’s. We had halved marischino cherries distributed throughout as well as raisens. It was never topped with anything..served with brisket or chicken and as dessert drowned in heavy cream.
A wonderful recipe. I followed the recipe as written except that I used Angel Hair pasta (which I broke up into at least 1/3 pieces) because that’s what I had) and it turned out great. A very nice offering when you’re in a pinch. (I’ve only made this once so far, so I’m not sure, but I’m thinking that next time I make this, I’ll omit the sugar and incorporate some thinly sliced onions as well as some shredded carrots and zucchini — perhaps even some bell pepper slices, mushrooms (?) and sliced sausage — and serve it either as a side dish or as a main meal, even. Smothered with cheese(s)? Sounds even better. JMTs
Every year we try a new noodle pudding and I usually do something to make it my own. With hardly any variation (I just had to change the topping due to shortage of graham crackers) my family said I had found THE ONE! Thanks for the great recipe!
Came out really good. I had some leftover sweet korean noodles from dinner the previous night; they had their own light sweet flavour and with the cheese come of the recipe it came out really good! You can use this recipe as a base for anykind of sweet cheese noodle dish you desire to make.
Absolutely wonderful!! I cook for a 92 yr. old man, and he loves it! Also very versitle….Thanks for the recipe!
This was the best noodle pudding I ever tasted and everyone that had it felt the same way!
I was disappointed. The cottage cheese stayed in lumps, the filling was sweet in between the noodles. It wasn’t a dessert, and it wasn’t a side dish. Thankfully, we halved it, and we still had a lot to throw out.
This is sooo easy to make & it’s sooo good to eat! I add black raisins for a change & it seems the kids compete for how many they get per serving!