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Noodle Kugel with Candied Pecans

Amy Kritzer
Do you like noodles? Do you like cheese? Thought so! This noodle kugel Jewish-style casserole is totally addicting and totally covered in candied pecans.
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course Side Dish
Cuisine Jewish
Servings 12 servings

Ingredients
  

  • Kugel ingredients:
  • 1/2 pound wide egg noodles (8 oz)
  • 1/4 pound butter plus more for buttering pan
  • 6 large eggs
  • 1/2 pound cream cheese, softened
  • 1 pint container sour cream (16 oz)
  • 1 pound container cottage cheese
  • 3/4 cup sugar
  • 2 1/2 teaspoons vanilla
  • 1 teaspoon salt
  • 1/2 cup raisins optional
  • Topping ingredients:
  • 3 tablespoons butter softened
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans or walnuts, chopped or whole

Instructions
 

  • Preheat oven to 350 degrees F.
  • Butter a 13x9-inch glass or ceramic dish. The dish should be at least 2 inches deep.
  • Cook noodles in salted water according to package directions until al dente.
  • Drain well, then return the noodles to the pot, add butter and gently mix to melt, completely coating the noodles. Mmm butter.
  • In a large bowl, beat with a hand mixer, eggs, cream cheese, sour cream, cottage cheese, sugar, vanilla, and salt. Then stir in the raisins.
  • Combine your noodles with the mixture, and transfer into the baking dish.
  • To make the topping, stir together butter, brown sugar, cinnamon, and nuts in a small bowl. Sprinkle evenly over kugel.
  • ​Bake kugel for 1 hour until golden brown. Let stand at least 5-10 minutes before serving. Serve warm or at room temperature.
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