Noodle kugel was never just a holiday dish in my house — it was a regular weeknight dinner. My mom made this Sweet Noodle Kugel often: she’d assemble it quickly, pop it in the oven, and while it baked she’d prepare a simple tuna salad and open a jar of applesauce for an easy, comforting meal.
Years later, as a mom and cook of traditional Jewish recipes, I still rely on this exact family recipe. It’s straightforward, reliably delicious, and perfect for busy evenings or holiday tables alike.
TL;DR – Sweet Noodle Kugel
- 🍰 Why you’ll love it: Warm, creamy, and comforting — tender egg noodles baked in a custard-like base with a slightly crisp topping for contrast.
- #️⃣ Ingredients: 7 main ingredients.
- ⏲️ Prep Time: About 15 minutes.
- 🔥 Cook Time: About 40–45 minutes.
Save this recipe — it’s a keeper!
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Key Ingredients
- Egg noodles: Medium-width egg noodles are my go-to, but any size will work.
- Cottage cheese: Small-curd or large-curd both work — use what you have.
- Sour cream: For richness; plain Greek yogurt can be substituted if needed.
- Butter: Use softened unsalted butter so it creams easily with the sugar.
- Topping: Corn flakes or bran flakes for a crunchy finish — whole or lightly crushed.
Sweet Noodle Kugel Add-Ins
This is a classic, but you can customize it easily. A few ideas:
- Raisins: White or brown — just let guests know if you use them, since they can hide in the noodles.
- Apples: Cooked-down apples make a lovely Rosh Hashanah variation.
- Passover option: Swap in matzo for an apple matzo kugel during Passover.
Step-by-step directions
- Step 1: Preheat oven to 375°F and spray a 9×13-inch baking pan with baking spray.
- Step 2: Bring a pot of water to a boil and cook the noodles until al dente — use the lower end of the package time.
Step 3: While the noodles cook, cream the softened butter and sugar with a mixer until light.
Step 4: Beat in the eggs until combined, then stir in the cottage cheese, sour cream, and vanilla.
Step 5: Drain the noodles well and rinse with cool water. Fold the noodles into the custard mixture with a spatula.
Step 6: Transfer the mixture to the prepared pan and smooth the top.
Step 7: Make the crunchy topping by mixing melted butter, sugar, cinnamon, and flakes, then sprinkle evenly over the kugel. Bake until set and golden, about 35–45 minutes.
💡Make-ahead tip: If making ahead, do not add the topping until just before baking. You can refrigerate or freeze the untopped kugel; add the topping and bake when ready.
👩🍳 Pro Tips for Perfect Sweet Noodle Kugel
- Don’t overcook the noodles. Keep them al dente so the kugel stays light, not soggy.
- Cover if the top browns too fast. Loosely tent foil for the last 15–20 minutes to prevent burning while the center finishes setting.
- Let it rest before slicing. Allow 15–20 minutes after baking so the kugel firms and slices cleanly.
- Customize the topping. Try crushed bran flakes or a sprinkle of cinnamon sugar, or add dried fruit for variation.
- Storing leftovers: Refrigerate covered for up to 4 days or freeze portions for up to 2 months. Reheat in a 325°F oven to preserve a crisp top.
Recipe FAQs
It can be either. Serve it as a light main for supper, or as a side at brunch or holiday meals alongside fish, latkes, or a salad.
Yes. Once cooked, wrap tightly in plastic wrap and foil and freeze up to one month. Thaw slightly at room temperature and rewarm in a 325°F oven.
No. You can use a bundt pan (topping on the bottom), muffin tins for individual portions, mini loaf pans for smaller servings, or two 8×8 pans—baking times will vary.
Looking for more classic Jewish recipes? Try these:
- Fried Matzo (aka Matzo Brei) for Passover
- Grandma’s Crispy Potato Latke Recipe
- Easy Baked Challah French Toast
- Baked Gefilte Fish Loaf
Did you make this recipe and love it? Leave a comment or a 5-star rating — I’d love to hear!
📖 Recipe
7-Ingredient Sweet Noodle Kugel
Marni Katz
Ingredients
- ½ cup softened butter
- ½ cup sugar (or a little less)
- 3 eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 1 teaspoon vanilla
- 1 package egg noodles (10–14 oz)
Topping
- 3 tablespoons butter (melted)
- ¼ cup sugar
- 1 teaspoon cinnamon
- 2 cups corn flakes or bran flakes
Instructions
-
Preheat oven to 375°F and spray a 9×13 pan. Bring a pot of water to a boil and cook the noodles using the lower end of the package time.
-
While the noodles cook, cream the butter and sugar. Add the eggs and beat well, then stir in cottage cheese, sour cream, and vanilla. Set aside.
-
Drain and rinse the noodles, then fold them into the custard mixture and transfer to the prepared pan.
-
Mix the topping ingredients and spread over the kugel.
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Bake at 375°F until set and golden, about 35–45 minutes. Let cool a few minutes before serving.
Notes
Other pan choices:
- Bundt pan — spray liberally and place topping on the bottom; adjust baking time.
- Muffin tin — make individual kugels and reduce baking time.
- Mini loaf pan — good for two servings.
- 8×8 pans — one recipe fits into two 8×8 pans.