What Is Kugel? Meet the Jewish Casserole Everyone Needs to Know
Updated: Jun. 04, 2021
A traditional Jewish recipe, kugel is an ultra popular dish. 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.
If thoughts of your favorite kugel have you feeling nostalgic, here’s why.
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, when gluten and sweets aren’t served. It usually accompanies the meat entree, like Jewish brisket or roasted chicken, or one of Bubbe’s best Passover recipes.
What Ingredients Are Key?
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.
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 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
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
Instructions
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 it together
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 it off
Next, transfer the mixture to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter, and sprinkle over the top. (This is how to convert a 13×9 recipe for your 8×8 pan.)
Step 4: Bake it
Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Any hotter could cause the custard to split.
Step 5: Enjoy!
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.
Variations on 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 delicious side dish will sure to be a family favorite.
Once you’ve mastered kugel, check out the Jewish foods everyone should learn to cook.
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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.
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Rugelach
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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
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Honey Challah
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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
Every sandwich savant knows that your final product is only as good as the bread you make it on. Which is why this homemade rye bread, full of caraway seeds and molasses, is exactly what you need for your next gooey, melty Reuben.
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
The Irish aren't the only ones who make a mean corned beef. Jewish chefs have mastered the art of simmering and curing brisket—and so should you. Simply set it and forget it, just like you would with our 100 most-shared slow cooker recipes.
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
Imagine the filling of a cheese danish rolled up in a pillowy pancake and drizzled with a sweet cherry sauce... and you'll be thinking about one of these brunch-worthy blintzes. In Jewish culture, they're often served for Shavuot but we'll take one every day, please.
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.
