This is one of my favorite recipes, therefore I try to find any justification to prepare it. You won’t want to make another kugel ever again since this one has the ideal balance of crispy and sweet.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (12 ounce) package wide egg noodles
- 6 eggs, beaten
- 1 (16 ounce) package small curd cottage cheese
- 2 cups whole milk
- 1 cup sour cream
- 1 cup white sugar
- 6 tablespoons butter, melted
- 1 (4 ounce) package cream cheese, softened
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ⅓ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9×13-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
| Calories | 328 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 362 mg |
| Sugars | 22 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing recipe – SOOO deelicious!! I always DOUBLE the cinnamon, so I did one tsp for the topping per the recipe plus one tsp for the filling, plus 1.5 times the vanilla. Extra sour cream and a little less milk – about 1.75 cups rather than 2.
Loved it. Used 16 ozs of noodles. Thought it was a bit loose, and will use less milk next time. Also used 2 tsp of cinnamon rather than 1, which added a little zing.
Absolutely yummy! Can’t wait to make it again.
This is the best kugel recipe I have found. I wouldn’t change a thing. Easy and so tasty!!!! I’m making it with our Thanksgiving meal…just because!
This is a good basic kugel for unadventurous people – such as the ones I had for dinner the night I made it. I followed the recipe exactly except for adding some heavy cream into the mix. I personally prefer a kugel with more stuff – apples, raisins, etc., but for those who have a more finicky palate will most likely enjoy this as-is. The taste and texture were quite nice, and the ones that were willing to try it definitely liked it.
Everyone loved it. I made it exactly as the recipe says, except I made a mistake and added 1/4 cup of brown sugar to the noodles mixture. I will make that mistake again :-). Still did the brown sugar, cinnamon and sugar on top.
It was good but not a favorite. I would not make this particular recipe again.
My husband loves molasses cookies and wants these as his regular recipe from now on.
I’m a total kugel noob, and found this recipe both easy AND forgiving! In my struggle to find the cream cheese in my fridge, I didn’t read the amount properly and accidentally used 8oz instead of 4oz. I did add about half a cup of raisins and 3/4 cup of crushed walnuts on purpose, and used 2% milk because that’s what we had. It met with my Jewish husband’s approval. I’ll call that a win! I will definitely use this recipe in the future, hopefully using the correct amount of cream cheese 😉 I’m sure it’s tasty on its own, but if you want to include fruit and/or nuts, it seems pretty amenable to add-ins.
This kugel is delicious! The 11 of us finished nearly the whole pan of it. I followed the suggested changes: I used a 16 oz package of noodles, 1 1/2 c of milk, 1/2 c of sugar in the noodle mixture, and 1/4 each of white and brown sugar in the topping. It was perfectly done in 55 minutes. I will definitely be making this recipe again!!!
I doubled the recipe and made two of these kugels and they came out fabulous. Everyone loved them. The only tweaking I did was to slightly reduce the amount of sugar. By the way, this kugel is great cold, at room temp or warmed up if you have leftovers but unlikely you will have any!
Fantastic recipe. I use low fat milk, cottage cheese, cream cheese and sour cream. I also reduce the sugar inside to just a bit over 1/2 C and use no additional white sugar on top. I also increased the cinnamon a bit.
I needed to use up some original-flavored soy milk, so I used a mixture of soy and whole milk. Other than that, I followed the recipe exactly. I enjoyed taking an unusual dish to my church’s monthly potluck, and it was a gigantic hit! I will cut back on the sugar next time, though, in both the pudding mixture and the topping — as written, it’s sweeter than I care for.
I followed the recipe with only two variations used 2% milk and raisins. Everyone loved it. I highly recommend! It was delicious and the hero of mother’s day brunch!
I used ricotta instead of cottage cheese, it turned out great!
I have had better. Followed directions, no changes. Maybe raisins or apples would have added something.
I’ve had many versions and this was everyone’s favorite!
Added raisins to this that I pre-soaked for 5 minutes in hot water to soften and plump. Was absolutely delicious! Took about 70 minutes to set up and then cooled int for half hour so I could slice it. Rave reviews from all, this will be my KUGEL GO TO !
I made this last night for Rosh Hashanah and it turned out great. I also, like other reviewers, made a few changes, which are as follows – I reduced the amount of sugar in the noodle mixture to about 3/4 cup to reduce the sweetness – I reduced the milk to one cup and used lowfat milk vs. whole milk; to compensate (for creaminess) used an extra 1 tbs of butter and 2 tbs of sour cream. – I added as a topping, corn flakes, to the white sugar, brown sugar and cinnamon. I also added 1 cup of fruit cocktail to the mixture. The result was DELISH. The texture was PERFECT! Highly recommend this recipe. My family loved it.
Best kugel I’ve ever tasted. My husband who doesn’t like kugel ate the whole thing. Made exactly as directed. Perfection.
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.