Classic Noodle Kugel
Published Dec. 14, 2022
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- ½teaspoon fine salt, plus more as needed
- 10tablespoons/142 grams unsalted butter, melted
- 12ounces/340 grams extra-wide egg noodles
- ⅔cup/106 grams raisins or diced dried apricots, dates, apples or prunes (optional)
- 6large eggs
- 2cups/454 grams cottage cheese
- 2cups/454 grams sour cream
- ⅓ to ⅔cup/66 grams to 132 grams light brown sugar, depending upon how sweet you like your kugel
- ⅓cup/79 milliliters whole milk
- 1teaspoon ground cinnamon, cardamom or ginger or a combination, or use grated lemon zest
- ¼teaspoon freshly grated nutmeg or black pepper (optional)
Nutritional analysis per serving (10 servings)
472 calories; 27 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 16 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a rimmed sheet pan in the oven and heat to 350 degrees. Bring a large pot of salted water to a boil.
- Step 2
Grease a 2½ quart baking dish or a 9-by-13-inch pan with 2 tablespoons melted butter.
- Step 3
Add noodles to the boiling water and cook according to the package directions until just tender. Put the raisins or dried fruit, if using, into a colander.
- Step 4
As the noodles cook, combine the eggs, cottage cheese, sour cream, sugar, milk, cinnamon, nutmeg or pepper (if using), and ½ teaspoon salt in a blender or food processor. Pulse until well combined. Pulse in about 6 tablespoons of the butter, saving about 2 tablespoons for the top of the kugel.
- Step 5
When noodles are done, drain them in the colander over the raisins. The boiling water helps plump the raisins. Add drained noodles (and any raisins) to a large bowl, add the cottage cheese mixture, and use a spatula to mix well.
- Step 6
Scrape into the prepared pan, evenly spreading out the noodles. Drizzle with remaining melted butter. Place the kugel on the baking sheet in the oven. Bake for 45 to 55 minutes, until the top is browned in spots. Transfer to a wire rack to cool for at least 20 minutes before serving.
Private Notes
Comments
In my family’s recipe (which we lovingly refer to as “death by kugel”), we add a 4 oz block of cream cheese to the purée. The topping is a mix of corn flake crumbs and cinnamon and sugar. It’s a little like cheesecake with noodles, and makes the perfect dish for a Yom Kippor break-fast buffet.
The crushed pineapple is in the Hummingbird Cake, where it belongs.
When making a dairy kugel, we use farmers cheese instead of cottage cheese when it's available, or whole milk ricotta in a pinch. It makes for a creamier kugel. Also, white sugar is actually better in this dish than brown. Add the butter/margarine to the hot noodles, and then the sugar (you can eyeball it). Then the cinnamon, the dairy products (no milk needed), and finally the raisins. Kugel was the very first thing I learned to make after scrambled eggs. I think I was 7.)
Use preserves instead of sugar. I paired chopped apple (instead of dried fruit) with 1/2 cup of apricot preserves. Highly recommend.
This was a very good recipe but I also made some changes. I used farmers cheese (which I had), white sugar, half cinnamon and half cardamom, no water, 1/2 cup of white sugar and no extra butter other than to grease the pan. I added a small can of crushed pineapple to the food processor mixture and folded in grated apple. Next time I'll use low fat greek yogurt instead of sour cream. This recipe filled a 9x13 pan and we'll have leftovers for our break the fast dinner!
Consider adding grated zest and juice from one orange