Noodle Kugel

Total Time:
50 min
5 min
45 min

6-8 servings

  • 1/2 pound wide kosher for Passover egg noodles
  • 1/2 stick butter, melted
  • 1 pound cottage cheese
  • 2 cups sour cream
  • 1/2 cup sugar
  • 6 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins

Preheat oven to 375 degrees F.

Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.

Bake until custard is set and top is golden brown, about 30 to 45 minutes.

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    47 Reviews
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    I havent tried it yet, I am making it today.
    I didn't make it yet because I'm a bit confused with the recipe. I gave it 3 stars because I had to. I read the recipe and watched the video. They are different! The biggest difference is the cook time. The recipe says 30-45 minutes and the video says bake for 1hr. So how long do I cook it?? There's no mention of shaking cinnamon and sugar on top first as it shows in the video and the recipe says put everything together first while the video says put the liquid ingredients in first, mix together well and then fold in noodles. This may seem like being picky but I'm not a good cook and panic easily. Needless to say most of the recipes I make do not come out as expected. You would think the recipe would be exactly the same as the video, no??
    Dave, you stole my Bubbe's recipe! Yes, there are Kosher for passover noodles. They have been around for at least 40 years. I know Manischewitz makes them. I am sure other companies do as well. I leave out the sugar, cinnamon, and raisins. Instead, I put half of the kugel in the pan, put in a jar of my favorite KP jam (I like Orange Marmalade) and then top with the rest of the noodle mixture. This adds a little more color and flavor to the dish.
    Okay, the kugel is very good, although possibly a bit bland for some tastes. I'm going to add a bit of orange zest on top when I serve it. The recipe doesn't call for salt, but I'd advise putting in half a teaspoon to liven up the flavors. I doubled the recipe which might have some culpability in the blandness. Great recipe though!
    This is just a great recipe. I've been using this one for a while now and its great!!!! 5 starts!!!!!
    Easy, tasty and good, nice alternative to bread pudding, I used 1cup of sugar instead of a half cup that the sweetness not overwhelming.
    manischewitz makes Passover egg noodles..look it up. 
    This recipe is great!
    Just like Grandma's!
    A big hit with all at our Chanukah party. I followed the recipe exactly. Thank you Dave! It served 12 easily, with seconds and some left over. Mine required a full 45 minutes at 375. 
    My next iteration will be a bit healthier: my mom used to make kugel with ricotta cheese, and that's what I'll try.  
    Recipe is fine. I used golden raisins because that is what I remembered. Big mistake in the recipe .... there is no such thing as "Kosher for Passover" noodles. You just don't eat noodles on Passover. This typically is a dish served at Chanukah.
    I love this recipe. My mom passed away and I was trying to replicate her recipe, and I think this did the trick. I added a little vanilla and sprinkled cinnamon & sugar on top.
    Perfect and not too sweet. I'm a picky cook and nbot easily does a recipe gain a 5 star from me. Defin. try!
    Terrific. Easy. Sweet. Very good.
    Very good! The second time I added lemon zest and a little juice and vanilla and it was even better!
    I have made noodle kugel many times in my life. This time my 98 year old mother requested it for a treat. I followed this recipe, but used a Splenda sugar blend instead of sugar. It was so good. Easy and delicious! My mom loved it.
    This recipe rocks! Served this at our Chanukah party and my husband said it was the BEST kugel he had ever had. Great news for his non-Jewish wife who had never made a kugel. It is very tasty. I did add a little extra cinnamon. We'll be making this recipe every year.
    Just made and served this kugel for Hanukkah dinner tonight to rave reviews! Made exactly like the recipe directs and it was great. Will definitely keep this for future use!
    Very easy and tastes great! I followed the recipe just as it was written but omitted the raisins. This was my first time making kugel for my Jewish boyfriend and it was a success! He said it tasted just like he remembered from when he was little. It took closer to 45 minutes to bake. I will definitely add this to our recipe box to make again. Thank you!
    Simple and tasty. Exactly what I was looking for. This is a traditional sweet kugel. Many recipes call for 3x this sugar. This tasted great with just a half a cup. Also this serves a lot of people. I think the printed version serves 4 - more like 12
    Absolutely delish! And so easy. I omitted the raisins and just sprinkled sugar and cinnamon on top and baked an additional 5 min. Just love Dave! Wish he was back on the food network.
    so easy and delicious! highly recommend.
    easy to make, delicious. My family loved it.
    I never had a noodle kugel before; I'm a gentile. My wife warned me it might be too sweet for my palate, but this dish was absolutely spot on what I expected. A little sweet, a little savory, rich and firm custard, with crusty noodles around the edges. And the raisins popped in the mouth. A true dining sensation that was splendid along with Dave's sweet and sour brisket and Emirile's potato latkes. So this is Jewish cuisine, shabach!
    I was just looking for a noodle kugel recipe that seemed like what I had at my grandma's house when I was young... I went through a few and came across the pic and the recipe here and decided that I will try this one for Hanukkah this year. To my shocking "of-course, it only makes sense"-surprise, I looked at the name of the person who submitted the recipe, and I have the same maiden last name: Lieberman!!!! Thank you my long-lost relative! (I have a brother named David Abraham!) ~Lora
    I have made all the recipes from the Grandmas visit they are wonderful.
    This seemed like a good combination of other recipes I've read, so I tried it. It is very easy and turned out just fine. But, I think it's too sweet for my taste. I left out the raisins, but kept in the sugar and some of the cinnamon. I added some salt and pepper to balance it out. Next time I'll keep it the same but only put a few TB of sugar and more salt and pepper. Thanks Dave.
    The first time I ever had Noodle Kugel was at my place of employment, and I thought it taste great.So when I found the recipe and seen how easy it was to make I could'nt wait to try it.I did not have to change a thing. My son who do not eat raisins enjoy his very own side dish.Leftovers would have been great if there were any lefted over.
    I follow NY Times Cookboook recipe and it is is so yummy that it is my number one most requested It uses farmer cheese as well as the cottage cheese and yes rasins and medium noodles not wide: 1 lb noodles, cottage cheese and Farmer's cheese, 1 cup sugar (I use a lttle less 5 large eggs ( I use egg whites in a container 2 cups sour creasm, 1/4tsp salt1 cup milk and raisins1 tsp vanillaextract, 1 stick butter. Combine all but butter, Melt that in baking dish@ 15x10x2, Sprinke wuth cinnamon, bake 350 deg @1 hour till top is golden and firm. Let cool cur and ENJOY-- dessert or breakfast
    No need to wash the pan. Both times I made this recipe, there was
     not a morsel left over for the next day. Its really easy and turns out great
     with minimal effort! I used X-Wide Manishevitz noodles and golden raisins.
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    Recipe courtesy of Food Network Kitchen