Ingredients
- 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
Directions
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.
1 Video | Photo: Noodle Kugel Recipe

















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By Arthur in the G...
Raleigh, NC
on December 17, 2012
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Just like Grandma's!
By Wings42
on December 16, 2012
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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.
By marcoislandmom
on December 07, 2012
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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.
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