Merry Christmas, bloggies! I thought long and hard about a quintessential Jewish recipe to make for you this Christmas. Something festive, seasonal and of course tasty. Then I had it- I knew exactly the meal to make! It’s too perfect, really! But, you will have to wait just a bit longer to enjoy, as I am saving it for next week. Trust me, it is worth the wait! Instead, I bring you noodle kugel. Kugel is traditionally served as a sweet addition to your brunch. As a young Jew, you could make me pretty gosh darn happy by serving up some bagels, lox, a Sunday New York Times and kugel. These days, my brunches typically consist of a plate of bacon (sorry Kosher kids!) and enough mimosas to sedate a donkey. But traditionally, it is all about the kugel. Let’s get cooking!
Here is all you need to make your own kugel. If you scroll below you will see three different versions. Don’t stress. There is an original version, a healthier version, and one with more custard and fewer noodles that is a more custard-y less noodle-y version. I healthified mine up a bit, but included the original measurements below so you can choose your version- a bit o butter, or a whole lotta butter. I trust you will choose wisely.
Why yes that is Luke Perry on my kitchen wall. Thank you for noticing. First step, cook noodles according to directions until al dente.
Mix up your milk, eggs, sugar, vanilla and salt. You can use a whisk for mixing, but using a hand mixer will give you frothier base and fluffier kugel.
Then, add your sour cream or yogurt.
Mmm saucy.
Then, stir in your cottage cheese.
After your noodles are cooked, drain well and return to the pot. Then, it’s decision time. Add a little butter, or a whole lotta butter. Whatever your little heart desires. Buttahhh!
Toss noodles into your mixture, and combine well.
This is looking pretty fantastic if I do say so myself!
Now time for the good stuff. The sweet, crunchy, delectable topping. First, crush up your cornflakes. You can use a roller, or crunch in a plastic baggie.
I don’t know where I got that utensil, or what the heck it is for, but it does a fine job crushing cereal. Mix your cornflakes with cinnamon, sugar and butter.
I used my hands for this part. Don’t tell anyone.
Transfer noodles into a pan, and sprinkle with topping. I recommend using a glass pan like this one
Bake for one hour until golden. Brunch is served. You won’t even miss the bacon.
Trust me, your guests won’t stop kvelling.
Here are three versions for you:
- 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)
- Preheat to 350 degrees F.
- Butter a 9x13x2 inch glass or ceramic dish and set aside.
- Cook noodles according to directions until al dente.
- Drain well, then return to the pot and add amount of butter of your choosing, totally coating the noodles.
- Mix together milk, eggs, sugar, vanilla, and salt.
- Then stir in sour cream or Greek yogurt.
- Lastly, mix in cottage cheese.
- Combine your noodles with the mixture, and transfer into the dish.
- To make the topping, toss together cornflakes, sugar, cinnamon and butter and sprinkle evenly over noodles.
- Bake kugel for 1 hour until golden brown. Let stand at least 5-10 minutes before serving. Serve warm or at room temperature.
- For kugel:
- ½ pound (8 ounces) noodles
- ½ pound cream cheese
- 1 pound cottage cheese
- 1 pint sour cream
- ¼ pound butter (1 stick), plus more for buttering pan
- 5 extra large eggs
- 1 teaspoon vanilla
- ⅓ - ½ cup sugar (depends on how sweet you like it)
- For topping:
- 2 cups crushed Special K (or other flakes)
- 2 tablespoons (or whatever you like!) brown sugar
- 2 tablespoons melted butter
- Preheat to 350 degrees F.
- Butter a 9x13x2 inch glass or ceramic dish and set aside.
- Cook noodles according to directions until al dente.
- Drain well, then return to the pot. In a separate bowl, mix together all kugel ingredients. Add to the noodles, and pour into the 9x13 dish.
- To make the topping, toss together ingredients and sprinkle evenly over noodles.
- Bake for 45 minutes. Let stand at least 5-10 minutes before serving. Serve warm or at room temperature.
Bubbe says
December 26, 2010 at 5:19 PMYUM!!! Should I be concerned about my arteries, though?? Oh, never mind, nosh away!
Amy says
December 26, 2010 at 6:50 PMIf you are worried about your arteries, try my healthy version. If not, butter is better!
sandra says
February 23, 2013 at 7:41 AMDo you cover the kugel while baking? Crazy how most of us are still looking for the perfect kugel recipe, when in fact our mother’s or bubbie’s was the best!! Cannot wait to try this one and tell my cousin Adele that she has met her match!!
Amy Kritzer says
February 23, 2013 at 8:59 PMNope I cook it uncovered. Let me know how you like it!
sandra says
February 24, 2013 at 9:01 AMThank you and will let you know how it turns out. Not sure when the next kugel will be made. “Keep the kugel koming”
morgan says
March 27, 2013 at 11:58 AMI made this for my family’s passover seder last night, and everyone loved it! I even asked my mom if she would change anything about it, and she said “no, its perfect”! mom-approved! thanks for the recipe!
Amy Kritzer says
March 27, 2013 at 12:06 PMAwesome!! Glad you liked it.
Amber says
May 20, 2013 at 10:47 PMI think the tool you are using to crush cornflakes is a rubber brayer. Used in stamping and block printing, available in most craft stores. Just thought I’d share for those who haven’t figured out where to find your awesome cornflake crusher.
Amy Kritzer says
May 21, 2013 at 11:37 AMHAHA good to know! It was advertised as a pastry roller but that makes more sense!
Nickie says
June 28, 2016 at 4:23 PMMy favorite kugel recipe!! Always comes out perfectly and have made everybody who’s had it absolutely love it. Thank you! 🙂
Amy Kritzer says
June 28, 2016 at 4:48 PMAw that makes my day! Can’t wait to tell Bubbe.
South Florida Web Designer says
October 2, 2016 at 10:33 AMThank you! This is the same recipe my mom made us!
Rachel says
March 19, 2018 at 11:21 AMCould I use a metal disposable pan? I want to take it to work for a Potluck. And I don’t have a class or ceramic dish at the moment I’ve made this kugel before and everyone loves it.
Amy Kritzer says
March 19, 2018 at 11:38 AMHi Rachel- sure, that would work. Thanks!
Judi Rude Finkelstein says
September 12, 2018 at 1:26 PMI use crushed Frosted Flakes with melted butter & brown sugar. My family & all others love the topping.
Amy Kritzer says
September 12, 2018 at 3:09 PMGreat idea!
Natalie Oren says
September 16, 2018 at 6:26 PMIf I wanted to make this for Break the Fast a few days from now, are there any adjustments you’d recommend? Can I bake it as stated then keep in the fridge for a few days before reheating? Or leave the topping off til I reheat?
Amy Kritzer says
September 17, 2018 at 8:17 AMI would bake as is and reheat covered, but uncover the last few minutes so the top will crisp up a little. Enjoy!
Lee says
September 4, 2019 at 1:57 PMCan I leave out the cottage cheese?
Amy Kritzer says
September 4, 2019 at 3:26 PMIt will be dry but you could try adding more of another wet ingredient instead.