📝 About This Recipe
A beloved classic of Jewish Ashkenazi cuisine, this Noodle Kugel is the ultimate comfort food that kids absolutely adore. This dish features tender wide egg noodles enveloped in a rich, velvety custard of cottage cheese and sour cream, scented with warm cinnamon and vanilla. With its perfect balance of a soft, creamy interior and a crunchy, golden cornflake topping, it’s a versatile masterpiece that works as a side dish, a main for picky eaters, or even a decadent brunch treat.
🥗 Ingredients
The Noodle Base
- 12 ounces Wide Egg Noodles (cooked al dente)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
The Creamy Custard
- 4 pieces Large Eggs (at room temperature)
- 16 ounces Cottage Cheese (full fat preferred for creaminess)
- 1 cup Sour Cream (full fat)
- 3/4 cup Granulated Sugar
- 1.5 teaspoons Vanilla Extract (pure extract is best)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Kosher Salt
- 1/2 cup Golden Raisins (optional, soaked in warm water for 10 minutes)
The Crunchy Topping
- 2 cups Cornflakes Cereal (lightly crushed)
- 2 tablespoons Light Brown Sugar (packed)
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons Unsalted Butter (melted)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch ceramic or glass baking dish with butter or non-stick cooking spray.
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2
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook for about 5-6 minutes. You want them slightly undercooked (al dente) as they will continue to soften in the oven.
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3
Drain the noodles thoroughly in a colander. Return them to the warm pot and stir in the 1/2 cup of melted butter, tossing until every noodle is coated. This prevents them from sticking together.
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4
In a large mixing bowl, crack the 4 eggs and whisk them vigorously until they are pale and slightly frothy.
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5
Add the cottage cheese, sour cream, granulated sugar, vanilla extract, 1 teaspoon of cinnamon, and salt to the eggs. Whisk until the mixture is well combined and creamy.
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6
If using raisins, drain them from their soaking water and fold them into the custard mixture.
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7
Add the buttered noodles into the large bowl with the custard. Use a large spatula to gently fold the noodles until they are completely submerged and coated in the liquid.
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8
Pour the entire mixture into your prepared baking dish, spreading it out evenly with your spatula.
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9
In a small separate bowl, combine the crushed cornflakes, brown sugar, 1/2 teaspoon of cinnamon, and the remaining 2 tablespoons of melted butter. Mix until the cereal is evenly moistened.
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10
Sprinkle the cornflake topping evenly over the top of the noodle mixture, ensuring full coverage for maximum crunch.
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11
Place the dish on the middle rack of the oven and bake for 45 to 50 minutes. The kugel is done when the custard is set (it shouldn't jiggle much) and the top is a deep golden brown.
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12
Remove from the oven and let it rest on a wire rack for at least 15-20 minutes. This resting period is crucial as it allows the kugel to firm up for clean slicing.
💡 Chef's Tips
For the creamiest texture, use full-fat cottage cheese and sour cream; low-fat versions can sometimes release too much water. If your kids dislike raisins, try substituting them with diced peeled apples or dried cranberries for a different fruit element. To get the perfect topping texture, crush the cornflakes by hand inside a plastic bag rather than a food processor to keep some larger, crunchy shards. Make sure the noodles are well-drained; excess water can dilute the custard and lead to a soggy kugel. This dish can be assembled a day in advance and kept in the fridge—just add the cornflake topping right before you put it in the oven.
🍽️ Serving Suggestions
Serve warm with a generous side of chilled applesauce for a traditional pairing. Add a dollop of extra sour cream or Greek yogurt on top for a tangy contrast. Pair with roasted chicken or brisket for a complete, hearty family dinner. Serve cold the next day as a snack; many people find the flavors even better after a night in the fridge. Accompany with a fresh green salad or steamed green beans to balance the richness of the dairy.