7-Ingredient Sweet Noodle Kugel Recipe

Noodle kugel isn’t reserved for holidays in my house — it was a weeknight staple growing up and it’s still a family favorite. My mother made this Sweet Noodle Kugel in minutes, and while it baked she’d mix a quick tuna salad and open a jar of homemade applesauce so dinner was ready by the time the kugel came out of the oven.

As a parent and longtime cook of traditional Jewish recipes, I can vouch that this is her trusted recipe — simple, reliable, and comforting. It uses common ingredients and yields a creamy, custardy casserole with a gently crisp topping.

Key Ingredients

• Egg noodles: Medium egg noodles work well; use a 10–14 oz package.
• Cottage cheese: Small-curd or large-curd both work; use what you have on hand.
• Sour cream: For a rich, tangy kugel; plain Greek yogurt can be substituted.
• Butter: Softened unsalted butter makes creaming easier with the sugar.
• Topping: Corn flakes or bran flakes give a sweet, crunchy finish. You can use whole flakes or crushed pieces.

Sweet Noodle Kugel Add-Ins

While we keep things classic at home, noodle kugel is versatile. Try one of these additions to vary the flavor:

• Raisins: White or regular raisins are traditional; if using white raisins, let guests know since they can be hard to spot.
• Apples: Cook apples down slightly before adding for an apple kugel that works well for Rosh Hashana.
• Passover option: For Passover, consider an apple matzo kugel variation that replaces noodles with matzo.

Step by step directions

• Step 1: Preheat the oven to 375°F and spray a 9×13 baking pan with baking spray.
• Step 2: Bring a pot of water to a boil and cook the egg noodles until al dente — aim for the lower end of the package cooking time.

Step 3: While the noodles cook, cream the softened butter and sugar together using a stand or handheld mixer.

Step 4: Add the eggs to the creamed butter and sugar and beat until smooth. Stir in the cottage cheese, sour cream, and vanilla.

Step 5: Drain the noodles well and rinse with cool water. Fold the noodles into the custard mixture until evenly combined.

Step 6: Transfer the mixture into the prepared 9×13 pan, smoothing the top.

Step 7 (optional but recommended): Combine the topping ingredients (melted butter, sugar, cinnamon, and corn flakes or bran flakes) and spread evenly over the kugel. Bake at 375°F until set and golden brown, about 35–45 minutes. Allow to rest for 15–20 minutes before slicing.

Make-ahead tip: Do not add the crunchy topping until just before baking and serving. You can prepare the kugel, refrigerate or freeze it untopped, then add the topping before baking.

Pro Tips for Perfect Sweet Noodle Kugel

• Don’t overcook the noodles. Keep them al dente so they hold texture and don’t soak up too much custard.
• Cover if the top browns too quickly. Loosely tent foil for the last 20 minutes if needed so the center finishes without burning the edges.
• Let it cool before slicing. A 15–20 minute rest helps the kugel set, giving cleaner slices.
• Flavor variations: Try crushed bran flakes, a sprinkle of cinnamon sugar for extra crunch, or add dried cranberries or crushed pineapple for a fruit twist.
• Storage: Once cooled, cover tightly or transfer slices to an airtight container. Refrigerate up to 4 days or freeze portions up to 2 months. Reheat in a 325°F oven to preserve the crunchy top.

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7-Ingredient Sweet Noodle Kugel

Ingredients

• ½ cup softened butter
• ½ cup sugar (or a little less)
• 3 eggs
• 1 cup sour cream
• 1 cup cottage cheese
• 1 teaspoon vanilla
• 1 package egg noodles (10–14 oz)

Topping

• 3 tablespoons butter, melted
• ¼ cup sugar
• 1 teaspoon cinnamon
• 2 cups corn flakes or bran flakes

Instructions

1. Preheat oven to 375°F and spray a 9×13 pan with baking spray. Bring a pot of water to a boil and cook the noodles, using the lower end of the package time so they remain al dente.
2. While the noodles cook, cream together the softened butter and sugar. Add the eggs and beat until smooth, then stir in the cottage cheese, sour cream, and vanilla.
3. Drain the noodles well and rinse with cool water. Fold the noodles into the custard mixture with a spatula until combined, then transfer everything to the prepared baking pan.
4. Mix the topping ingredients together (melted butter, sugar, cinnamon, and flakes) and spread evenly over the kugel.
5. Bake at 375°F until set and golden brown, about 35–45 minutes. Let rest for several minutes before slicing and serving.

Notes

Nutrition