Noodle Kugel
Recipe type: Side
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 10
Classic kugel! This version is more noodle-y. Healthier or original versions!
  • Noodle ingredients:
  • 1 pound wide egg noodles
  • ½ cup butter (healthy version, ⅙ cup)
  • 1 cup whole milk (healthy version, low fat)
  • 4 large eggs (yolks are healthy! And give texture to your kugel.)
  • ¾ cup sugar (healthy version, ½ cup)
  • 2½ teaspoons vanilla
  • 1 teaspoon salt
  • 1-pound container sour cream (healthy version, Greek yogurt)
  • 1-pound container cottage cheese (healthy version, low fat)
  • Topping ingredients:
  • 3 cups crushed cornflakes
  • 3 tablespoons sugar
  • 1½ teaspoon cinnamon
  • 3 tablespoons soft butter, cut into bits (this topping is so tasty, I shunned all healthy versions)
  1. Preheat to 350 degrees F.
  2. Butter a 9x13x2 inch glass or ceramic dish and set aside.
  3. Cook noodles according to directions until al dente.
  4. Drain well, then return to the pot and add amount of butter of your choosing, totally coating the noodles.
  5. Mix together milk, eggs, sugar, vanilla, and salt.
  6. Then stir in sour cream or Greek yogurt.
  7. Lastly, mix in cottage cheese.
  8. Combine your noodles with the mixture, and transfer into the dish.
  9. To make the topping, toss together cornflakes, sugar, cinnamon and butter and sprinkle evenly over noodles.
  10. Bake kugel for 1 hour until golden brown. Let stand at least 5-10 minutes before serving. Serve warm or at room temperature.
Recipe by What Jew Wanna Eat at