Why You’ll Love Sweet Noodle Kugel Recipe
Sweet Noodle Kugel is the kind of dish that feels both nostalgic and crowd-pleasing. The tender egg noodles soak up a luscious mixture of cream cheese, cottage cheese, eggs, butter, and sugar, creating a soft and creamy center. A crunchy cornflake topping adds the perfect contrast, giving each serving a golden, buttery finish.
You’ll also love how easy it is to prepare. The steps are simple, the ingredients are familiar, and the recipe makes enough to feed a group. It can be served warm or at room temperature, which makes it especially convenient for gatherings and make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the kugel:
1 stick (4 oz) unsalted butter, at room temperature
1 cup granulated sugar
8 ounces full-fat cream cheese, at room temperature
2 teaspoons vanilla extract
6 large eggs, beaten
2 cups cottage cheese, full-fat or 4%
1/3 to 1/2 cup raisins
Cooking spray, for the baking dish
1 pound wide egg noodles
Kosher salt
For the topping:
1 stick (4 oz) unsalted butter, melted
3/4 cup cornflake crumbs
1/3 cup packed light brown sugar
1/4 teaspoon fine sea salt
Directions
Preheat the oven to 375°F (190°C). Lightly coat a 9-by-11-inch baking dish with cooking spray.
In a large bowl, use a handheld mixer or stand mixer to beat the room-temperature butter and granulated sugar on medium speed for about 2 minutes. Add the cream cheese and continue mixing until the mixture is smooth and creamy, about 1 minute more.
Add the beaten eggs, vanilla extract, cottage cheese, and raisins. Mix gently until everything is evenly combined.
Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions, about 5 minutes, until just tender. Drain well.
Stir the drained noodles into the custard mixture until the noodles are fully coated.
In a medium bowl, combine the melted butter, cornflake crumbs, brown sugar, and fine sea salt. Mix until the topping is evenly moistened.
Pour the noodle mixture into the prepared baking dish and spread it out evenly. Sprinkle the cornflake topping over the surface.
Bake uncovered for 40 to 45 minutes, or until the kugel is slightly puffed and golden on top. Let it cool a bit before serving. It can be enjoyed warm or at room temperature.
Servings and timing
This recipe makes 12 servings.
Preparation and baking time is about 1 hour total. That includes mixing the custard, boiling the noodles, assembling the casserole, and baking until golden.
Variations
A few simple changes can make this Sweet Noodle Kugel your own. For a fruitier version, swap the raisins for dried cherries, chopped dried apricots, or golden raisins. If you enjoy a little warmth in the flavor, add a pinch of cinnamon or nutmeg to the custard mixture.
For a richer texture, sour cream can be added along with the cottage cheese. Some cooks also like to include crushed pineapple or thinly sliced apples for extra sweetness and moisture. If you prefer more crunch on top, try mixing chopped nuts such as walnuts or pecans into the cornflake topping.
Storage/Reheating
Store leftover kugel tightly covered in the refrigerator for up to 4 days. Once cooled, you can also portion it into airtight containers for easier reheating.
To reheat, place individual portions in the microwave and warm in short intervals until heated through. For larger portions, reheat in the oven at 325°F, covered loosely with foil, until warmed through. Remove the foil for the last few minutes if you want to refresh the crisp topping.
Sweet Noodle Kugel can also be made ahead and chilled before serving, since it tastes great at room temperature as well.
FAQs
What is sweet noodle kugel?
Sweet noodle kugel is a baked casserole made with egg noodles, a sweet dairy-based custard, and often a crisp topping. It is commonly served as a side dish or dessert-like brunch dish.
Can I make sweet noodle kugel ahead of time?
Yes, this recipe works very well as a make-ahead dish. You can assemble and bake it in advance, then refrigerate and reheat before serving.
Can I serve kugel cold?
It is best served warm or at room temperature, but many people also enjoy it chilled straight from the refrigerator.
What kind of noodles should I use?
Wide egg noodles are the traditional choice for this recipe because they hold the creamy custard well and provide the classic texture.
Can I leave out the raisins?
Yes, the raisins can be omitted if you prefer. You can also replace them with another dried fruit or simply leave the kugel plain.
Why does the recipe use both cottage cheese and cream cheese?
Cottage cheese gives the kugel a soft, creamy texture, while cream cheese adds richness and a smooth tangy flavor. Together, they create a balanced custard.
How do I know when the kugel is done baking?
The kugel is ready when the top is golden, the center is slightly puffed, and the casserole looks set rather than loose or wet.
Can I freeze sweet noodle kugel?
Yes, you can freeze it after baking and cooling. Wrap it well and store it in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
What can I serve with sweet noodle kugel?
It pairs nicely with brunch spreads, holiday meals, roasted meats, or simple salads. It also works well on its own as a sweet, comforting dish.
How can I keep the topping crisp?
For the best texture, reheat the kugel in the oven instead of the microwave. Leaving it uncovered for the last few minutes also helps restore the crunchy topping.
Conclusion
Sweet Noodle Kugel is a timeless comfort food recipe that brings together creamy custard, tender noodles, sweet raisins, and a crisp buttery topping in one satisfying dish. It is simple enough for everyday baking yet special enough for holidays and family gatherings. Whether you serve it warm from the oven or at room temperature, this kugel is a delicious and dependable recipe that is sure to become a favorite.
Sweet Noodle Kugel
A rich and comforting sweet noodle kugel made with creamy custard, tender egg noodles, and a buttery cornflake topping. Perfect for holidays or as a nostalgic dessert-style side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Ingredients
- 1 stick (4 oz) unsalted butter (at room temperature)
- 1 cup granulated sugar
- 8 ounces full-fat cream cheese (at room temperature)
- 2 teaspoons vanilla extract
- 6 large eggs (beaten)
- 2 cups cottage cheese (full-fat or 4%)
- 1/3 to 1/2 cup raisins
- Cooking spray (for the baking dish)
- 1 pound wide egg noodles
- Kosher salt
- 1 stick (4 oz) unsalted butter (melted)
- 3/4 cup cornflake crumbs
- 1/3 cup packed light brown sugar
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9-by-11-inch baking dish with cooking spray.
- In a large bowl, beat the butter and granulated sugar on medium speed for 2 minutes. Add the cream cheese and mix until smooth, about 1 minute more.
- Add the beaten eggs, vanilla extract, cottage cheese, and raisins. Mix gently until combined.
- Cook the egg noodles in a large pot of salted water according to package directions, about 5 minutes. Drain well.
- Stir the drained noodles into the custard mixture until evenly coated.
- In a separate bowl, combine the melted butter, cornflake crumbs, brown sugar, and sea salt to make the topping.
- Pour the noodle mixture into the prepared baking dish and spread evenly.
- Sprinkle the cornflake topping evenly over the kugel.
- Bake uncovered for 40 to 45 minutes, until puffed and golden on top.
- Let cool slightly before serving. Serve warm or at room temperature.
Notes
- For extra sweetness, increase raisins up to 1/2 cup.
- You can substitute sour cream for part of the cottage cheese for a tangier flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat in the oven or microwave before serving.
- This dish can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 145 mg
