Amazing Noodle Kugel: 1 Secret To Home

There is just something about food that smells like a hug, isn’t there? For me, that smell is always cinnamon and baked egg noodles, which immediately transports me back to my grandmother’s busy kitchen during the holidays. If you’ve been searching for that perfect, soul-soothing dish that tastes exactly like home, look no further! I’m Carla Davis, and after years of adapting my family’s cherished recipes for my own hectic life, I can finally say this is the ultimate creamy, traditional sweet noodle kugel recipe you’ll ever need.

This isn’t some overly sweet, dry casserole you might have had once. Oh no. My version is gloriously rich on the inside—thanks to lots of good dairy—with a fantastic, crispy, buttery edge. It’s the best of both worlds. It’s fantastic alongside brisket at a big family dinner, but honestly? I’ll steal a square right out of the pan for dessert while it’s still warm.

When I was testing this recipe, I was trying to find a way to bring back that exact flavor my grandmother achieved without spending half a day stirring. It took trial and error, but I nailed the balance we needed. This recipe is tested and true, and I can’t wait for you to share your happy cooking moments around the table with it. It pairs perfectly with staples like my Challah Bread Recipe!

Why This Sweet Noodle Kugel Recipe Tastes Like Home

What makes this the one? It’s all about that texture contrast, trust me. The center of this noodle kugel is unbelievably smooth and creamy—it almost melts in your mouth. Then you hit that edge piece, and suddenly you’ve got that gorgeous, slightly crisp golden crust from the brown sugar and butter topping. Seriously, it’s the best kind of comfort food.

I’ve walked the line between perfect side dish and effortless dessert so many times, and this recipe nails it. It’s sweet enough to satisfy that craving without being cloying, so it stands up beautifully next to a salty brisket or even on its own with a cup of coffee. I documented how I make all my favorite simple side dishes right here; this one is absolutely the star!

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Ingredients for the Perfect Noodle Kugel

Getting the right ratios is key to making sure this noodle kugel sets up perfectly instead of turning into soup. I’ve listed everything out clearly below, just like my Grandma taught me to do any time you’re baking something important for the holidays. Even my simplest recipes need precise measurements, so grab your measuring cups!

You’ll need 12 ounces of egg noodles. We’re using good old-fashioned cottage cheese (8 ounces here, low fat is fine!) and 8 ounces of creamy sour cream for that necessary richness. For the binder, we need 4 large eggs, and make sure you lightly beat those first! Don’t forget the sweetness: 1/2 cup of plain granulated sugar, 1 teaspoon of vanilla extract for warmth, 1/2 teaspoon of ground cinnamon, and just a tiny pinch—1/4 teaspoon—of salt to make the sweet flavors pop.

If you’re tossing in the optional goodies, grab 1/2 cup of raisins and mix in 1/4 cup of milk along with your dairy.

Now, for my favorite crunchy part—the topping! You want 1/2 cup of crushed cornflakes, 2 tablespoons of melted butter, and 2 tablespoons of brown sugar mixed together right before it goes into the oven. Doesn’t that sound easy and delicious? If you love good homemade rolls, you can check out my recipe for Homemade Dinner Rolls too!

Expert Tips for Making a Creamy Noodle Kugel

I can’t tell you how many times I’ve pulled out a kugel that looked beautiful when it went in, only to find the center was tragically soupy. That happened to me about five years ago when I rushed things before Hanukkah dinner! I learned right then that a few key steps separate a good noodle kugel from a great one. My biggest lesson? Don’t overcook the noodles, ever!

Noodle Preparation Secrets for Your Noodle Kugel

This is rule number one for texture. You must cook your egg noodles until they are just tender—think slightly underdone, or what chefs call *al dente*. Trust me on this one. Remember, they are going to bake for another 50 minutes absorbing all that rich, creamy dairy mixture. If you cook them completely soft on the stovetop, they’ll turn to mush in the oven. You want them to have just a little bite left to them before they go in the dish.

Achieving the Ideal Sweet Noodle Kugel Texture

Before you even think about adding those noodles, you need to whip your wet ingredients—the cottage cheese, sour cream, eggs, and sugar—together until they are completely smooth. I use my hand mixer for this part because I want zero lumps of cottage cheese in my final product. When that dairy base is perfectly emulsified, it coats every single noodle evenly when you fold them in, which guarantees that rich, creamy interior for your sweet noodle kugel.

Also, don’t forget to peek at my story about how I got started cooking over on my About Page! That feeling of making something wonderful just for your family? That’s what this dish is all about.

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Step-by-Step Instructions for Classic Noodle Kugel

Okay, now that we have our ingredients ready and we know the texture secrets, let’s put it all together! This process is wonderfully straightforward, fast even, once the noodles are cooked. I promise you, if you follow this order, you’ll have that golden, custardy dish in the oven in under ten minutes. Remember to pop over and check out my latest posts on the Carla’s Cooking Blog while your oven preheats!

Preparing the Noodle Kugel Base

First things first: get that oven fired up to 350 degrees F! You need a nice, even heat for this casserole. While it warms up, grab your 9×13 inch baking dish and make sure you grease it really well. I usually use a little baking spray or soften some butter with a paper towel to coat every corner. As soon as your noodles are cooked “just tender” (remember the secret!) and drained well, it’s time for the base.

In your biggest bowl—and I mean *big*, because we are adding a lot of sticky stuff—combine all your wet ingredients: the cottage cheese, sour cream, lightly beaten eggs, granulated sugar, vanilla, cinnamon, salt, and milk. Beat this thoroughly until it looks cohesive and smooth. This rich, sweet base is what defines a truly excellent Jewish noodle pudding, so take a minute here to mix it until those lumps are completely gone. Don’t add the noodles yet!

Assembling and Baking the Noodle Kugel

Once your dairy mix is happy, gently fold in those drained noodles and the optional raisins. You want to coat every strand without smashing them—use a wide spatula and a gentle touch here. Pour the whole mixture into your prepared baking dish, spreading it out so it’s level. This even surface ensures it cooks uniformly.

Now for the best part: the topping! In a small separate bowl, mix those crushed cornflakes, the melted butter, and the brown sugar until it looks nicely sandy. Sprinkle this crunchy magic evenly over the top of the kugel. Pop it into the preheated oven for about 45 to 55 minutes. You’re looking for the edges to look deeply golden and the center to be just set when you gently jostle the pan. The most important thing you must do when it comes out? Let it rest for at least 15 minutes! This resting time is crucial so it can firm up and slice beautifully. If you cut it too soon, it will slop out, and nobody wins then!

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Noodle Kugel Variations and Substitutions

I know everyone’s kitchen runs a little differently, and sometimes you’re missing one thing or another! That totally happens to me too, especially when I’m trying to plan a big holiday meal without running back to the store. This recipe for noodle kugel is really forgiving, though, so don’t panic if you’re missing a specific dairy item.

If you’re worried about the richness, you can totally swap out some of the sour cream for Greek yogurt. Just use the same measurement, and it gives it a nice little tanginess! And of course, if you are one of those people who dislikes raisins in your raisin noodle casserole—or if you just ran out—feel free to skip them entirely. The kugel will still be moist enough because of all that great cottage cheese and sour cream we added.

If you want to check out another baked wonder that is great for big family meals, take a look at my Easy Weeknight Chicken Casserole recipe. Sometimes a quick bake is just what you need!

Serving Suggestions for Your Noodle Kugel

Now the best part: deciding how you’re going to eat this glorious dish! Because this noodle kugel walks that perfect line between a heavy side and a light dessert, you have options galore. For us, it’s non-negotiable at our holiday table served right next to a slow-cooked brisket—you can grab my recipe for Holiday Brisket here for the full feast.

But if you just need a simple, warm, sweet treat anytime, slice off a square while it’s still warm and serve it alongside some fresh sliced apples or a dollop of applesauce. Honestly, even a little spoonful of yogurt on top is amazing. It’s that kind of comforting food that welcomes pretty much anything!

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Storing Leftover Noodle Kugel

Oh, if there’s any kugel left, you’ve hit the jackpot for breakfast tomorrow! Store the leftovers covered tightly in the fridge. It keeps beautifully for about four days. When you’re ready to eat it again, nuke a slice for about 30 to 45 seconds. Yes, it might seem a little more firm after cooling—it’s that dense custard setting up—but that warm microwave blast will bring that creamy texture right back!

Frequently Asked Questions About Sweet Noodle Kugel

I always get so many questions about this recipe, and I love answering them! It means you’re all planning on making this wonderful noodle kugel soon, which is just the best news. I gathered the most common ones below, hoping they help you feel super confident before you start mixing!

Can I make this Noodle Kugel ahead of time?

Yes, absolutely! In fact, I think letting it sit overnight actually helps the flavors meld together perfectly. You can assemble the entire thing, cover your baking dish tightly with plastic wrap, and stick it in the fridge for up to two days. If you bake it straight from the fridge, just know it’s going to need a little extra time in the oven—I usually add about 10 to 15 minutes to the baking time. If you’re freezing it, let it thaw in the fridge overnight first before baking, like when you prep for holidays!

What is the difference between a cinnamon sugar kugel and a savory kugel?

That’s a great question, because they are worlds apart! A cinnamon sugar kugel is the sweet, dessert-like version—which is what this recipe is! We load it up with sugar, vanilla, and often raisins. A savory kugel uses those same noodles but swaps the sugar for things like caramelized onions, black pepper, and sometimes even a little bit of saltier cheese or schmaltz for flavor. They definitely don’t go on the same plate for dinner!

How do I prevent my Jewish noodle pudding from getting dry?

Dealing with a dry Jewish noodle pudding when you’ve worked so hard is the worst feeling! The two biggest factors here are what I talk about constantly: don’t overcook the noodles on the stovetop—they need to be slightly firm. Second, make sure you get that wet binder mixture right. See how we use both cottage cheese AND sour cream? That combination of fats and eggs ensures you have enough moisture mixed in with the noodles so they steam beautifully rather than drying out.

If you have any other questions at all about making this, please don’t hesitate to reach out on my Contact Page! Happy baking!

Sharing Your Noodle Kugel Experience

I really hope this recipe brings that same warm, comforting feeling to your table that it brings to mine. Seriously, when you make this creamy classic, I want to hear all about it! Did it remind you of a family favorite? Did you manage to sneak a bite before everyone else got to it? Don’t be shy!

If you made this noodle kugel and it was a hit—and I know it will be!—please come back and leave me a five-star rating right here on the recipe card. Positive ratings help other home cooks like you find these tried-and-true family recipes.

And please, share your photos on social media and tag me—I love seeing your creations! Just remember where you learned the secrets to this perfect Jewish noodle pudding. If you need to see my full legal disclaimers or policies, you can always check out the Privacy Policy link below. Happy cooking, everyone!

Classic Sweet Noodle Kugel

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A creamy, comforting baked egg noodle casserole with a sweet cinnamon-sugar topping, perfect as a side dish or dessert for holidays.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 50 min
• Total Time: 65 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Jewish
• Diet: Vegetarian

Ingredients

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• 12 oz egg noodles
• 8 oz cottage cheese, low fat
• 8 oz sour cream
• 4 large eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)
• 1/4 cup milk
• Topping: 1/2 cup crushed cornflakes
• Topping: 2 tablespoons melted butter
• Topping: 2 tablespoons brown sugar

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Instructions

1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package directions until just tender. Drain well and set aside.
3. In a large bowl, combine the cottage cheese, sour cream, eggs, granulated sugar, vanilla extract, cinnamon, salt, milk, and raisins if you are using them. Mix until smooth.
4. Fold the drained noodles into the cheese mixture until everything is evenly coated.
5. Pour the noodle mixture into the prepared baking dish.
6. For the topping, mix the crushed cornflakes, melted butter, and brown sugar in a small bowl. Sprinkle this mixture evenly over the top of the kugel.
7. Bake for 45 to 55 minutes, or until the kugel is set in the center and the topping is golden brown.
8. Let the kugel cool for at least 15 minutes before slicing and serving. This helps it hold its shape.

Notes

• If you skip the cornflake topping, you can sprinkle the top with extra cinnamon sugar before baking for a different texture.
• This recipe works well for meal planning; leftovers store nicely in the refrigerator.
• For a richer flavor, you can substitute full-fat dairy products.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 22
• Sodium: 350
• Fat: 12
• Saturated Fat: 7
• Unsaturated Fat: 5
• Trans Fat: 0.1
• Carbohydrates: 40
• Fiber: 1
• Protein: 13
• Cholesterol: 105