Go Back
–+ servings
Save This Recipe Form

Save This Recipe!

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!


A close-up of a baked noodle kugel slice topped with a crunchy golden cornflake crust on a white plate.
Print Pin
No ratings yet

Noodle Kugel

This recipe for sweet Noodle Kugel is a traditional Jewish dish made with egg noodles, cottage cheese, sour cream, and topped with cornflakes for a delicious crunch. It’s a must-have at Jewish celebrations!
Course Main Course, Side Dish
Cuisine Jewish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 579kcal
Author Alexandria Drzazgowski

Ingredients

Kugel Ingredients

  • 12 oz wide egg noodles
  • 1 cup sour cream
  • 1½ cups cottage cheese
  • ½ cup granulated sugar
  • 5 eggs
  • ½ cup butter melted
  • ½ tsp salt
  • ¼ tsp nutmeg

Topping Ingredients

  • 3 cups cornflakes lightly crushed
  • 6 tbsp unsalted butter
  • 3 tbsp granulated sugar
  • ½ tsp cinnamon

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with nonstick spray and set aside.
  • Boil a large pot of water and cook 12 oz wide egg noodles according to the package instructions until al dente.
  • In a separate bowl, use an electric hand mixer or stand mixer to beat the remaining filling ingredients (1 cup sour cream, 1½ cups cottage cheese, ½ cup granulated sugar, 5 eggs, ½ cup butter, ½ tsp salt, ¼ tsp nutmeg) together.
  • Once combined, add the pasta into the filling ingredients and hand mix until the pasta is fully coated. Pour this mixture into the prepared baking dish.
  • In a small bowl, pour the melted butter into 3 cups cornflakes crumbs along with 3 tbsp granulated sugar and ½ tsp cinnamon. Use a fork to mix everything together.
  • Sprinkle this topping over your noodle mixture in the pan.
  • Place your dish in the oven and cook, uncovered, for about 60-65 minutes, or until the mixture is set and the topping is brown.

Video

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.
  • Sour cream: If you’re looking to cut out a few calories you could substitute plain greek yogurt.
  • Cottage Cheese: If you are not a fan of the curds in cottage cheese, you could substitute with cream cheese.
  • Nutmeg: Use freshly grated nutmeg for the biggest punch of flavor, or pre-ground nutmeg in a pinch.
  • Cornflakes: Plain cornflakes work best but you could use frosted if you prefer. Cornflakes add a little extra crunch to the dish!
  • Cinnamon: I personally like to keep the cinnamon to the topping to give a punch of cinnamon flavor, but you can also add some to the filling if you want a more all-around cinnamon flavor.
  • Instead of the cottage cheese, try out an 8-oz block of cream cheese. It’s also very delicious, but cottage cheese is more authentic.
  • Allow the dish to rest about 15-30 minutes after baking to ensure it sets. It will be easier to cut into after it cools a bit.

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 59g | Protein: 16g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 495mg | Potassium: 243mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1214IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 4mg