This is the kind of kugel that my relatives used to make for special occasions and that we would get in a Jewish deli in the New York City region. There seem to be countless varieties of this noodle pudding available currently, but in my opinion, this is the true original. Keep leftovers in the fridge.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 8-inch square kugel |
Ingredients
- 1 (8 ounce) package wide egg noodles
- 2 cups small curd cottage cheese
- 1 ½ cups sour cream
- ½ cup white sugar
- ½ cup raisins
- 3 large eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- 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.
- Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
- Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.
- Do not use light versions of sour cream or cottage cheese.
- You can use regular or golden raisins.
- To fill a 9×13-inch pan, multiply all ingredients by 1.5.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 429 mg |
| Sugars | 20 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Made for the first time. Tastes delicious.
I used labneh instead of sour cream, harissa, monk fruit sugar, craisins, and raisins. Try it! You’ll like it!