Serves: 4 | Prep Time: 20 mins | Cook Time: 1 hour | Total Time: ~1 hour 20 minutes
Nutrition per serving:
Calories per serving: ~250 | Protein: ~6g | Carbs: ~35g | Fat: ~10g | Sugar: ~12g
Time Required
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: ~1 hour 20 minutes
Ingredients
- 12 oz wide egg noodles (kosher-certified)
- 4 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- 1 cup sour cream (or non-dairy sour cream for parve)
- 1 cup cottage cheese (or non-dairy substitute)
- ½ cup melted butter or margarine (parve option)
- ½ cup raisins (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large bowl, whisk together eggs, sugar, vanilla extract, cinnamon, sour cream, cottage cheese, melted butter/margarine, and a pinch of salt.
- Fold the cooked noodles and raisins (if using) into the mixture until fully coated.
- Pour the mixture into the prepared baking dish.
- Bake uncovered for 45–60 minutes, until the kugel is set and the top is golden and slightly crisp.
- Allow to cool slightly before slicing and serving.
This classic noodle kugel is creamy, slightly sweet, and lightly crisp on top. Made with egg noodles, it’s a comforting staple at Shabbat meals, Yom Tov, or any Jewish gathering.
