Noodle Kugel

Noodle Kugel

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Karen Feinen


A traditional Jewish noodle kugel. Good as a side, but sweet enough for dessert.


★★★★★ 2 votes

20 Min
45 Min


  • ·
    8 ounces flat medium or large egg noodles
  • ·
    2 cups sour cream
  • ·
    8 ounces cream cheese
  • ·
    8 ounces cottage cheese
  • ·
    1/2 cup sugar
  • ·
    4 eggs
  • ·
    1 stick of butter, softened
  • ·
    1 cup dried cherries, dried cranberries, dried blueberries, or raisins
  • ·
    2 teaspoons cinnamon

How to Make Noodle Kugel


  1. Preheat oven to 350°F and grease a 13x9" pan with butter.
  2. Cook egg noodles until tender--about 7 minutes. Drain and set aside in a large bowl.
  3. Combine sour cream, cream cheese, cottage cheese, butter, 1/2 cup of sugar and pinch of salt. Add beaten eggs and mix in well.
  4. Pour dairy mixture over noodles. Fold in dried fruit.
  5. Pour entire mixture into buttered pan. Sprinkle with cinnamon.
  6. Bake in center of oven until firm, approx. 45 minutes.
    Let cool 30 minutes before serving. Serve warm or cold.

Printable Recipe Card

About Noodle Kugel

Main Ingredient: Pasta
Regional Style: Jewish
Hashtags: #Kugel #Noodles #Jewish

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