Noodle Kugel Recipe
Noodle Kugel Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I make this traditional dish along with other Jewish specialties for an annual Hanukkah/Christmas party with our friends. -Lauren Kargen Williamsville, New York
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + standing
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + standing

Ingredients

  • 1 package (1 pound) egg noodles
  • 1/2 cup butter, melted
  • 8 eggs
  • 2 cups sugar
  • 2 cups (16 ounces) sour cream
  • 2 cups (16 ounces) 4% cottage cheese
  • TOPPING:
  • 3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
  • 3 tablespoons butter, melted

Directions

Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles.
Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top.
Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold. Yield: 12-15 servings.
Originally published as Noodle Kugel in Taste of Home December/January 2004, p41

Nutritional Facts

1 cup: 432 calories, 19g fat (11g saturated fat), 191mg cholesterol, 261mg sodium, 54g carbohydrate (30g sugars, 1g fiber), 12g protein.

  • 1 package (1 pound) egg noodles
  • 1/2 cup butter, melted
  • 8 eggs
  • 2 cups sugar
  • 2 cups (16 ounces) sour cream
  • 2 cups (16 ounces) 4% cottage cheese
  • TOPPING:
  • 3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
  • 3 tablespoons butter, melted
  1. Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top.
  3. Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold. Yield: 12-15 servings.
Originally published as Noodle Kugel in Taste of Home December/January 2004, p41

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MY REVIEW
gardenerbowler User ID: 728617 272763
Reviewed Sep. 7, 2017

"This recipe was made for 1 person. I cut it in half, and it was too much sugar. I didn't put the topping on it because I thought it was too much. I did NOT like this recipe and won't be making it again."

MY REVIEW
cooks a lot User ID: 4196230 246167
Reviewed Mar. 28, 2016

"I have made this a couple of times. It is delicious, but super sweet with all of that sugar. The first time I made it my friend said "this taste more like desert than a dinner dish." This time I cut the sugar back to 3/4 cup and it was still plenty sweet. Next time I think I will only use 1/2 cup."

MY REVIEW
danilane User ID: 2035574 223589
Reviewed Mar. 26, 2015

"Delicious"

MY REVIEW
holee User ID: 819466 56106
Reviewed Feb. 23, 2012

"WOULD ONE OF YOU GORGEOUS LADIES HAVE THE TIME TO POST THE NOODLE KUGEL RECIPE TO ME

MY GANG LOVES IT AND AM ALWAYS LOOKING FOR A TRIED AND TRUE RECIPE. THANK YOU ALL SO
MUCH. THIS WILL BE A WONDERFUL SIDE FOR EASTER. AND WHEN WE GO TO THE 5TH WHEEL IN JUNE
 
IT WILL BE FANTASTIC FOR THE POT LUCK TABLE. HAVE A FAB DAY. LOTS OF LOVE HOLEE
 
 "

MY REVIEW
Valerie C User ID: 4781243 75869
Reviewed Dec. 20, 2011

"the addition of one small can of crushed pineapple is wonderful!"

MY REVIEW
holee User ID: 819466 56105
Reviewed Oct. 14, 2011

"My family are Italian Jewish and the first time I made this it was a home run. Although I must admit only 3/4 c, sugar was used. But truly fantabulous. Will definitely make it again, again. again and so on. Thank you for delicious"KUGEL"."

MY REVIEW
missymarie User ID: 3920973 66271
Reviewed Dec. 28, 2010

"2 cups of sugar?????? That must be a misprint. Most call for 1/2 cup, 1 cup at the very most. You should clarify."

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