Noodle Kugel is not just for holidays. You can make this sweet, custardy dish all year long.
Do you have any recipes that make you cry? I do, and this is one of them. I grew up eating noodle kugel—or noodle pudding, as some might say—at all Jewish holidays. I cry because I rarely made this dish when my own kids were growing up.
Neither my kids nor their dad liked anything sweet in their meals, which was infuriating to me. If there was a sweet component in the dish, I was the only one who ate it. Don’t get me wrong, I was happy to have some of my favorite foods all to myself, but there was always too much for me to eat. I’m not sure why I never thought to freeze leftovers back then. Today, when I make this kugel, you can bet there are plenty of plastic-wrapped pieces in my freezer. Because I don’t eat gluten, I buy either gluten-free egg noodles or gluten-free tagliatelle to use in this dish.
This noodle kugel recipe delivers all the flavors I loved so much as a kid. The noodles create a nice, chewy foundation for the thick, sweet, creamy custard. There’s a hint of tang from the sour cream, but it’s tempered by the sweetness of the raisins and the warm embrace of cinnamon.
I typically make it without the cornflake topping for myself because I’m all about that sweet, custardy pudding. However, many people I know love the topping for its satisfying crunch and deep, caramel-like yumminess. Add it or don’t, whichever way you like best. Oh, and you can always just put it on half if you have some family members who want it and others who don’t.
The many interpretations of noodle kugel
Noodle kugel is one of those dishes that has many interpretations. In fact, most people I know prepare it at least two or three ways. For me, it often features the addition of a small can of drained, crushed pineapple and plenty of raisins.
Noodle pudding can be sweet, as in this recipe, or savory, featuring vegetables, herbs, and cheese. Here are some of the many ways you can transform this dish to suit your taste buds or meals:
- Savory: Omit the sugar, cinnamon, and raisins, and add any of the following: chopped chives, sautéed onion and garlic, spinach, broccoli, mushrooms, cauliflower, kale, carrots, peppers, thyme, sage, cayenne, or crushed red pepper flakes. Cheese options can include Gruyère, Romano, Parmesan, ricotta, and feta.
- Sweet: Along with the ingredients in this recipe, other options for sweet kugels include shredded apples, cranberries, dried cherries or apricots, shredded coconut, peaches, and golden raisins. Sugar substitutes can consist of coconut sugar, maple sugar, honey, and maple syrup. I also like to add a teaspoon of vanilla on occasion. You can use nondairy versions of butter, cottage cheese, and sour cream, if you like. Sub in crushed graham crackers for the cornflake crumbs for a different topping. For a truly indulgent treat, make a chocolate kugel by adding cocoa powder and chocolate chips.
How do I store leftovers?
Allow the leftover noodle kugel to cool to room temperature, then cover the casserole dish tightly or transfer the kugel to an airtight container and refrigerate for up to 4 days. Leftovers can be enjoyed hot (reheat in a 325°F oven until warm) or cold. Once chilled, the kugel can be frozen in tightly wrapped individual slices or as a whole for up to 3 months. Defrost the frozen kugel in the refrigerator overnight.
Serving suggestions
Noodle kugel is the perfect side dish to accompany mains like Sous Vide Brisket, Slow-Cooker Beef Brisket, Roast Chicken With Vegetables And Potatoes, or Healthy Baked Salmon. Serve it with Roasted Sweet Potatoes And Apples, Cucumber Salad, and, for dessert, Lemon Bundt Cake.
Ingredients
For The Custard:
- 2 teaspoons kosher salt for boiling water
- 12 ounces wide egg noodles
- 1 tablespoon unsalted butter
- 6 large eggs beaten
- 2/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt for custard
- 2 cups cottage cheese
- 2 cups full-fat sour cream
- 3/4 cup raisins
For The Topping:
- 1 cup cornflakes crushed
- 1 tablespoon unsalted butter melted
- 2 tablespoons light brown sugar
- A pinch of kosher salt
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish lightly with butter or nonstick cooking spray.
- Bring a large pot of water to a boil and add 2 teaspoons of kosher salt. Add the egg noodles and cook until al dente, about 7 minutes. Drain the noodles and toss them with 1 tablespoon of unsalted butter while still hot.
- In a large bowl, whisk together the beaten eggs, granulated sugar, ground cinnamon, and 1/4 teaspoon kosher salt. Stir in the cottage cheese, sour cream, and raisins until well combined.
- Add the hot noodles to the bowl with the custard mixture. Gently stir until the noodles are evenly coated.
- Pour the noodle and custard mixture into the prepared baking dish, spreading it out evenly.
- In a small bowl, combine the crushed cornflakes, melted butter, light brown sugar, a pinch of kosher salt, and 1/4 teaspoon ground cinnamon. Mix until the topping is evenly moistened.
- Sprinkle the topping evenly over the noodle mixture. Place the dish in the oven and bake until the custard is set and the top is golden brown, about 55 to 65 minutes.
- Remove the kugel from the oven and let it cool for at least 10 minutes before slicing. This helps the custard to set properly.
- Slice the noodle kugel and serve warm or at room temperature.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment