What Is Kugel? Meet the Jewish Casserole Everyone Needs to Know
Updated: Dec. 15, 2022
This traditional recipe is a must-have on Jewish holidays. But what is kugel—and what makes this dish so special?
Pronounced kuh-gull or koo-gull, this Jewish dish has been around for hundreds of years, and it’s a popular option for everything from holiday gatherings to family brunches. Whether you have Bubbe’s favorite recipe or are looking to try something new, kugel is an excellent dish for any occasion—and one you’ll come back to again and again.
What Is Kugel?
Hailing from Germany, kugel is—at its core—a baked casserole with starch (usually noodles or potatoes), eggs and fat. While that’s the base, kugels have many variations, from savory to sweet. The word kugel comes from German for sphere, which referred to the dumplings that made up the earliest version of the dish.
Today, both noodle and potato kugel are common additions to special meals. Noodle kugel tends to be more popular because of its versatility, and it’s more likely to be a sweet dish with added fruits and spices. Potato kugel is typically savory and can be made with onions, herbs and meat.
When Do You Serve Kugel?
Kugel can be served at Jewish holidays, special events or even a weekend brunch. It commonly makes an appearance on the dinner table during Shavuot (along with bourekas), when it’s traditional to consume dairy foods, and Shabbat, because it’s said that kugel resembles the manna that fell from heaven. It’s the perfect side dish for a Hanukkah latke party, as it adds some richness to the meal.
During Passover, a potato kugel is more appropriate because flour-based noodles aren’t served. It usually accompanies the meat entree, like Jewish brisket or roasted chicken, or one of Bubbe’s best Passover recipes.
What’s in a Kugel?
The big three are your starch (potatoes or noodles), eggs and fat. Otherwise, it’s totally up to you.
For noodle kugel, egg noodles are the most common type because they’re lighter and less dense than Italian pastas. For a casserole-sized dish, try extra-wide noodles, but if you’re making kugel in a muffin tin, try wide or medium-width noodles.
Noodle Kugel
When eggs, milk and cheese are added to a noodle kugel, a delicious custard is the result. Many recipes add fruits, like raisins, dried cherries or apple, and spices, like nutmeg and cinnamon. Apricot kugel uses apricot preserves and cinnamon for a sweet variation, while lemon kugel offers a citrusy take. Noodle kugels can be topped with cornflakes, graham cracker crumbs or even a streusel topping.
Potato Kugel
Potato kugels are often savory, stick-to-your-ribs side dishes, and typically have onion, eggs and fat, like rendered chicken fat. Any baking potato, like Russet or Idaho, works well. Some kugel variations may include veggies, like carrots or zucchini, caramelized onions, meat or garlic. Popular herbs to include are parsley and thyme, and savory kugels can be topped with French fried onions.
How to Make Kugel
This noodle kugel is baked in a 13×9-in. dish but can be converted for an 8×8-in. pan.
Ingredients
- 1 package (1 pound) egg noodles
- 1/2 cup butter, melted
- 8 large eggs
- 2 cups sugar
- 2 cups sour cream
- 2 cups 4% cottage cheese
Topping:
- 3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
- 3 tablespoons butter, melted
Directions
Step 1: Cook the noodles
Cook the noodles according to package directions and drain. You’ll want to cook them until just al dente to ensure they don’t get too soggy. Toss the noodles with butter and set aside to cool.
Step 2: Mix the kugel ingredients
In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in the noodles. Make sure the noodles have cooled to prevent them from scrambling the eggs.
Step 3: Top with crackers
Next, transfer the mixture to a greased 13×9-in. baking dish. Combine the cracker crumbs and butter, and sprinkle over the top.
Step 4: Bake
Bake, uncovered, at 350°F for 50-55 minutes or until a thermometer reads 160°. Any hotter could cause the custard to split.
Step 5: Serve the kugel
Let the kugel stand for 10 minutes before cutting, if you can wait that long! Serve warm or cold.
Kugel can be frozen up to two months, but be sure to wrap it very well. If you’re planning for a special event, kugel can be made up to two days in advance.
Different Ways to Make Kugel
Where there are a variety of ways to make the classic noodle and potato kugel, you could try a more non-traditional option, like onion kugel, which resembles a delicious souffle. Finely chopped onions and matzo meal serve as the base of this dish.
Or try a Swiss potato kugel, which includes Swiss cheese and half-and-half cream for a decadent treat. If you love cauliflower, try this cauliflower dill kugel, which features ricotta cheese that adds a distinct creaminess and lightness. Whatever variation you try, this side dish will be a family favorite.
Then, once you’ve mastered kugel, check out the Jewish foods everyone should learn to cook.
Chicken Matzo Ball Soup
Matzo ball soup is a classic, Jewish comfort food. Steeped in a flavorful chicken broth, matzo balls—similar to dumplings (but made with matzo meal) are cozy and warming. We love this recipe full of chicken and chopped veggies. You can eat this soup any time of year, but it's a great dish to serve at your Passover Seder alongside one of these Passover chicken recipes.
Easy Smoked Salmon
Gravlax, smoked salmon, lox... call it what you want, there's no denying this salt-cured fish is a welcome addition to any bagel, cracker or slice of toast. A little goes a long way, though, so just a couple of thin slices will do. You can make your own shortcut version at home with this recipe. Then repurpose any leftovers with these lox-centric recipes. Get more classic Jewish recipes by picking up one of these Jewish cookbooks.
Rainbow Cookies
Shannon Sarna, a home cook and editor at The Nosher, shares her family’s most beloved dessert: rainbow cookies. These classic New York treats are traditionally served in synagogues and at Jewish celebrations, but actually have Italian roots. To make, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. Get the full DIY here.
Potato Latkes
Whether you eat them plain or with applesauce, potato latkes are a staple that's enjoyed throughout the entire celebration of Hanukkah. Learn how to make these tasty fritters from scratch.
Brisket
Carving into a juicy, tender roast for family dinner will never get old. Especially when it's a brisket that's been braising for hours, so it basically melts in your mouth. Use the leftovers for delicious sandwiches all week long!
Shakshuka
Two words: one pot. That's the only dish you'll need to make shakshuka, an Israeli dish that features eggs cooked in a spicy tomato sauce and served with pita wedges.
Rugelach
Who says you have to be Jewish to enjoy the doughy dessert that is rugelach? Filled with fruity, sugary goodness, it's a must-make for anyone with a sweet tooth. Try some of our favorite rugelach varieties.
Chocolate Babka
Every grandmother has her own take on babka, but we're fans of this chocolate and cinnamon recipe flecked with orange zest. Other traditional fillings include nuts or even dried fruits. But who doesn't like a little more chocolate? Learn how to make babka here.
Tzimmes
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. —Cheri Bragg, Viola, Delaware Editor's tip: This side is a great accompaniment to any of our Passover lamb recipes.
Pickled Cucumber Salad
Pickles and other pickled veggies play a big part in Jewish cuisine. Sure, you can make pickles at home, but this pickled cucumber salad makes a great side dish at the dinner table while giving a nod to the classic kosher dill.
Honey Challah
I use these shiny, beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
Hamantaschen
Eaten during the holiday of Purim, these flaky pastries are as easy to make as they are delicious. Fill the center pockets with whatever you'd like, from apricot preserves to the traditional poppy seed jam.
Homemade Bagels
Bagels are a staple at Jewish bakeries and delis. While they take some time and effort, they are a satisfying bake to try at home. Top them with some lox and cream cheese and you're set!
Beet Borscht
Some people call it fall, we call it "soup season." And what better way to warm up when the temperature drops than with a piping hot bowl of borscht. (You can serve it cold in the summer, though.) Add a dash of horseradish to the bright red soup for extra heat.
Sufganiyot
If loving sufganiyot is wrong, we "donut" want to be right. The fluffy jelly doughnuts are filled with tart raspberry preserves, sprinkled with sugar and served warm. You'll definitely be reaching for seconds (or even thirds!).
Rustic Rye Bread
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
Coconut Macaroons
With only six ingredients, these chewy coconut macaroons are a beginner baker's dream. Just stir everything together, drop dollops onto a cookie sheet and toss them in the oven. If you really want to indulge, dip the cooled cookies in melty chocolate. Yum!
Mandelbrot
Mandelbrot (translated from German means "almond bread") is similar to an Italian biscotti but uses no butter. These twice-baked cookies use oil instead and can be filled with the mix-ins of your choosing.
Slow-Cooked Corned Beef
It’s not luck; it’s just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. —Heather Parraz, Rochester, Washington
Tabbouleh
Tabbouleh is a grain salad popular in Israel. It's traditionally made with bulgur, but you can easily substitute other grains and starches like couscous, farrow or quinoa.
Kugel
Made with noodles or potato, kugel is a classic Jewish side dish. Kugel is rich—full of butter, cheese and carbs—which makes it a nice treat to have on holidays and special occasions. Learn how to make it from scratch the way Bubbe might.
Cherry Cheese Blintzes
These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. —Jessica Vantrease, Anderson, Alaska
Charoset
Ahhh, charoset. We don't know if it's the warmth of the baked apples, the crunch of the walnuts or the scent of the spicy cinnamon that we love most. But what we do know is that it's the perfect last bite to any meal, though it's traditionally served during Passover.
Hummus
Forget the chips—we're just here for the dip. And by dip, we mean hummus, that creamy chickpea-based spread that makes even raw celery taste delicious. Start with a classic base, then add in your favorite flavors to make one of these finger-licking variations.
Bourekas
Filled with cheese, bourekas are popular Sephardic Jewish pastries made from puff pastry or phyllo dough and often topped with sesame seeds. You can find them at many Jewish holidays, including Shavuot.
