So I promised you a noodle kugel recipe, didn’t I?
First, for you non-Jews out there, what the heel is a kugel anyway? Well, according to Wikipedia; “Kugel is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry, or sweet potato.” I’d say that’s a pretty accurate description except for the thing about pie. Kugel is nothing like pie.
Though, as Wikipedia mentions, kugels can be made with a variety of things, most commonly kugel refers to the potato or noodle variety. The potato version, which everyone loves except me, is always a savory dish; whereas the noodle version straddles the line between sweet and savory. Though noodle kugel is a sweet dish, often making use of things like raisins and cinnamon, it’s commonly served at brunches alongside bagels and things.
The version my family makes is from a recipe given to my grandmother by a friend back in Brooklyn and as far as I’m concerned it is the best noodle kugel around. I’m not planning on making another one anytime soon so forgive that I’m recycling the photos I took when I made a noodle kugel for Mandy and her mom.
- 5-6 oz medium egg noodles (I usually eyeball this)
- 1 cup sour cream
- 16 oz pot cheese (or low fat cottage cheese)*
- 3 eggs
- 1 cup sugar
- 2 Tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 1/4 cup butter
- 1 sleeve of cinnamon graham crackers* crushed in to crumbs.
Preheat the over to 350 and grease an 8×8 baking dish.
Cook noodles per package directions.
Meanwhile, mix together all other ingredients except for the butter and graham cracker crumbs.
When the noodles have finished cooking, drain them and then add to cheese mixture.
Pour the noodle in to your greased pan. Mixture will be quite loose.
Melt the butter in a small bowl and then mix with the graham cracker crumbs. Cover noodle mixture with buttered graham cracker crumbs.
Bake at 350 for 35 minutes.
Allow to cool to room temperature. Serve.
Yields 8-10 servings
* Pot cheese is often labeled pot style cottage cheese. If you can’t find that use a reduced fat (NOT non-fat) cottage cheese as it will be thicker.
*You guys get what I mean by “sleeve,” right? Like you buy a box of graham crackers and it comes with 3 separate plastic packaged sleeves inside of it. Use one of those.
This is a dish that reheats extremely well. For individual servings I suggest just cutting yourself a square and then microwaving it for 10-20 seconds just to bring it up to room temperature.
I had never heard of this until you mentioned it one time, but then last week I was reading the Star Tribune online (Twin Cities newspaper) and their Sunday suppers section featured Noodle Kugle. Random, huh? I think I would like the savory potato version!
So I’ve never had or tried a noodle kugel before, let alone heard of one, but this sounds delightful, and I think it’d be a super delicious thing. It’s fascinating how the dish can either be sweet OR savory, depending on what you add into it, and I bet your grandmother’s version is the best. (Because, let’s be real: All grandmother food is pretty stinkin’ amazing.)
Thanks for sharing!
Hi! I’m friends with Lisa, Mandy, & Nora so that is how I ended up at your blog. I was quite excited to find this post on noodle kugel. My freshmen roommate was Jewish and one weekend her mom visited and made us a big feast of Jewish food. One of the dishes was noodle kugel! I loved it and haven’t had it since 🙂 I’m excited to try your recipe 🙂
Thanks for the sweet comment. I’ve been so awful about blogging lately which is crazy because I’ve been cooking up a storm. Sigh… If you try this recipe, let me know what you think. Mandy was a huge fan.
I told my husband I am making it this weekend! I really can’t wait to eat it! I will definitely let you know how it turns out! I look forward to exploring more of your recipes!!! 🙂 ~Erin