Noodle Kugel
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 12
About this dish
Wide egg noodles bake in a custard of sour cream, cottage cheese and cream cheese, and the strands poking out on top turn crisp.
Read more
Raisins and cinnamon mark this as the sweet style. Because the noodles keep absorbing custard in the oven, they boil only about 5 minutes at first. A 20-minute rest after baking gives the custard time to set around the noodles before slicing.
Ingredients
Instructions
- 1
Preheat to 175°C and butter a 20 cm square baking dish.
Soak raisins in hot water 10 minutes, then drain thoroughly.
- 2
Boil noodles for the package time, about 5 minutes, until tender but not falling apart.
Drain and cool 5 minutes.
- 3
Blend eggs, sour cream, cottage cheese, cream cheese, 100 g sugar, melted butter and salt until smooth.
- 4
Combine noodles, raisins and custard in the dish.
Mix topping sugar with cinnamon and scatter evenly over the surface.
- 5
Bake 50-60 minutes, rotating once.
Remove when the center no longer sloshes, reaches at least 74°C and the noodle tips are golden. Loosely cover with foil if the top browns early.
- 6
Rest 20 minutes before cutting into 8 portions.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Noodle Kugel
Tori Avey · Checked: 2026-09-26
- Safe minimum internal temperatures
FoodSafety.gov · Checked: 2026-09-26
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