Recipe courtesy of Wayne Harley Brachman

Noodle Kugel

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  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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2 large onions, diced (to make 2 cups)

2 tablespoons vegetable oil

1 pound cream cheese

12-ounce package egg noodles

1 cup golden raisins

1 cube chicken bouillon

1 pound (pint) cottage cheese

1 pint sour cream

6 eggs

Salt and pepper

1 tablespoon butter or butter substitute


  1. Preheat the oven to 375 degrees. In a pan, saute the onions in oil until browned and caramelized. Put the cream cheese in a large bowl and pour the hot onions over to melt. In the meantime, in a large pot of boiling water, cook the noodles until done. Drain and add to the mixing bowl. Stir in the raisins, bouillon then the cottage cheese and sour cream. In a separate bowl, beat the eggs with a fork. Mix into the noodles. Season with salt and pepper. Lightly oil a casserole and add the mixture. Dot the top with the butter. Bake for 35 to 40 minutes.