This recipe for sweet noodle kugel is made for celebrating Hanukkah! It is a traditional Jewish dish made with egg noodles, cream cheese, sour cream, and topped with graham crackers.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
I’ll be the first to admit that this recipe is of my own creation. I’m not Jewish, and, quite frankly, before making this recipe I had never even heard of noodle kugel. However, the spirit of The Foreign Fork is all about trying new things, learning about cultures and customs outside of your own, and being adventurous.
With Hanukkah coming up (starting December 22 this year), I wanted to learn about the holiday in the best way I know how– food! Duh!
Just like the recipes I cook from other countries, this recipe for noodle kugel is probably not perfect. It’s probably not the most traditional. But I think it’s fun and delicious, and I’m excited that I have the opportunity to expand my horizons a little bit. So, without further ado…
What is Kugel? When Do I Serve It?
Noodle kugel is a dish that is very popular in the Jewish religion, specifically on days of celebration. I made my recipe just in time to celebrate Hanukkah, but many enjoy this dish on any Sabbath as well.
This dish vaguely resembles a noodle casserole. However, due to its main ingredients (a starch, eggs, and a fat, with no extra liquid), it is actually considered a kugel instead.
This recipe bakes in a casserole dish and has a base of egg noodles. I mixed my noodles with cream cheese and sour cream as well as sugar and eggs. You can eat it as is or top it with graham cracker crumbs for an extra sweet effect on top!
What is in this Kugel Recipe?
For full recipe measurements and instructions, visit the recipe card at the bottom of the page.
How to Make this Noodle Kugel Recipe
Preheat oven to 350 degrees.
Boil a large pot of water and cook the pasta until al dente.
In a separate bowl, use an electric mixer to beat all filling ingredients together. Add pasta in with filling ingredients and hand mix.
Pour into a 9×13 baking dish.
In a ziplock bag, crush graham crackers until crumbs form. Pour the melted butter into the graham cracker crumbs and use a fork to mix them together.
Place in the oven uncovered and cook for 60-65 minutes!
Other Variations of Noodle Kugel
Kugel is a familial dish, often with recipes for the family secret being passed down across generations. Every “Bubbe” (grandmother) has a different kugel recipe, and everyone is sure that their Bubbe’s is the best!
There are plenty of ways that your Noodle Kugel can differ from mine. You can choose to follow my recipe to a T, or you can go rogue and experiment with other ingredients!
Below are some other variations of kugel I’ve heard. If you try any of these, let me know what you think!
Get creative! There are so many delicious and unique toppings you can try!
Is Noodle Kugel a Dessert?
Good question! Truthfully, the internet offers differing opinions. In my opinion, this recipe is NOT a dessert. Though this doesn’t mean you can’t serve it alongside dessert in your home.
Yes, noodle kugel is sweet. It is made with sugar and graham cracker crumbs. However, my research taught me that most Jewish families eat Noodle Kugel as a main dish on their dinner table.
Additionally, though this recipe (and most recipes that I found) is sweet, some recipes for the same dish are more savory in flavor. This fluid line in recipe creation makes it hard to discern if noodle kugel is a main dish or a dessert.
I guess the moral of this story is that I would serve this as a main dish on MY dinner table, but if you choose to make it a dessert instead, I’m not judging!
Do You Eat this Kugel Recipe Hot or Cold?
Whichever way you prefer! Some families serve their Noodle Kugel warm, while others choose to chill it before serving.
You can also choose to eat your kugel at room temperature.
Because of the varying ingredients in this Kugel recipe, I prefer mine at room temperature. This seems to make the most sense to my tastebuds that are trying to figure out if this dish is a main course or a dessert 😉
What Nationality is Kugel?
Let it be known that the word “Kugel” does not refer solely to this noodle dish. A kugel is a baked pudding or casserole, and can be made of many different foods, including potatoes or noodles.
Kugel is typically considered a Jewish dish, and is commonly eaten in the United States and Israel. Some websites also cite Lithuania as a country that eats kugel often.
A version of Kugel first originated in Germany, after the concept of dumplings traveled the Silk Road, through Italy, and then to Germany.
The food underwent an extensive transformation to become what is it today. Over the course of its history, the name for the food transformed as well. Though a similar food existed across Europe, the term Kugel originated in Eastern Europe!
The first Jewish cookbook in English, called The Jewish Manual, contains the first recording of the word “kugel” in English.
How Long Can You Keep Kugel in the Fridge?
You can keep your Kugel in the fridge for about 5-7 days! Make sure to wrap your kugel tightly in plastic wrap or in an airtight container.
If you want to freeze your kugel, make sure to follow the instructions below to do so!
Can I Freeze This?
Absolutely! You can leave your kugel frozen for up to 3 months in the fridge. Be sure to reheat in the oven before enjoying!
Did you like this recipe for noodle kugel? If so, make sure to check out some of my other favorite pasta recipes from The Foreign Fork!
- How to Make Homemade Pasta
- Vegemite Pasta from Australia
- Armenian Rice with Vermicelli
- Shrimp Stir Fry with Noodles
Noodle Kugel Recipe
- 10 oz egg noodles
- 12 oz cream cheese
- 1 1/4 cup sour cream
- ½ cup sugar for filling
- 5 eggs
- 1 stick butter, melted
- 1 tsp nutmeg
- 9 graham crackers, crushed
- 4 tbsp. butter, melted
- Preheat oven to 350 degrees.
- Boil a large pot of water and cook the pasta until al dente.
- In a separate bowl, use an electric mixer to beat all filling ingredients together. Add pasta in with filling ingredients and hand mix.
- Pour into a 9×13 baking dish.
- In a ziplock bag, crush graham crackers until crumbs are formed. Pour the melted butter into the graham cracker crumbs and use a fork to mix them together.
- Place in the oven uncovered and cook for 60-65 minutes!