Posted by This noodle kugel recipe will provide a comforting blend of creamy textures and mild sweetness, making it an iconic addition to the holiday meals of Jewish holidays. With a delicate hint of citrus, plump raisins, and perfectly crispy top, this is one of the family’s favorites for Rosh Hashanah and Yom Kippur’s break-fast. Passed down over generations, this version is tradition with a subtle twist for modern palates.
What Makes Noodle Kugel Special?
Noodle kugel is a staple of Ashkenazi Jewish cuisine, representing comfort and celebration. While potato kugel is widely known, this noodle-based variety is especially dear for its versatility and sweetness. It’s served at Shabbat or during Jewish holidays, making this indulgent treat rich in dairy, egg noodles, and a hint of sweetness.
Key Features of This Kugel Recipe:
This recipe uses wide egg noodles to create the traditional texture.
Incorporates a mix of creamy dairy products like sour cream and cottage cheese for richness.
Lightly sweetened to complement main dishes without overpowering.
A citrusy undertone, thanks to fresh orange zest and juice.
Perfect for preparing ahead of time or freezing for later use.
Ingredients
Here’s everything you’ll need for this delicious kugel:
Butter: Unsalted, cut into pieces.
Raisins: Adds natural sweetness and texture.
Orange: Freshly grated zest and strained juice for a bright flavor.
Wide Egg Noodles: The bottom of the dish, with a chewy goodness.
Eggs: It will give structure to the custard mixture.
Cottage Cheese: Use 4% large curd for the best texture.
Sour Cream: It is a creamy addition that gives richness.
Whole Milk: Full-fat for the luxurious outcome.
Sugar: It lightly sweetens the kugel.
Ground Cinnamon: It infuses a warm and aromatic depth.
Vanilla Extract: It adds a hint of fragrant sweetness.
Kosher Salt: It balances all the flavors.
How to Make:
1. Prep Your Pan and Preheat the Oven
Turn your oven to 350°F (175°C).
Generously butter a 9×13 inch baking pan so that this kugel won’t stick to it and has more flavor at the ends.
2. Soak Your Raisins
In a small bowl soak raisins with the orange juice just squeezed from your new fruit. Let them soften as you prep the rest; allow the raisins to puff up and imbibe all that citrus delight.
3. Cook the Noodles
Cook the egg noodles according to package directions until al dente. Drain, and return them to the pot.
4. Make the Kugel Custard
In a medium mixing bowl, whisk together:
Orange zest
Eggs
Cottage cheese
Sour cream
Whole milk
Sugar
Cinnamon
Vanilla extract
Kosher salt
Stir in the soaked raisins, along with about 1 tablespoon of remaining orange juice for added moisture.
5. Combine the Noodles and Custard
Add pats of butter to the hot noodles, stirring to melt.
Gently fold the custard mixture into the noodles until just coated.
6. Assemble and Bake
Transfer the noodle mixture to the prepared pan.
Bake for about 1 hour and 15 minutes, or until edges bubble and top is golden brown.
For a crunchier top, broil 1-2 minutes during last few minutes of baking.
7. Cool and Serve
Let kugel cool on wire rack at least 15 minutes before serving.
Serve warm or at room temperature, to your liking.
Tips for the Best Noodle Kugel
Fresh Dairy: Full-fat dairy is the richest.
Customize Sweetness: Add more or less sugar to suit your family’s taste.
Crispy Top: If you like a crunchy crust, broil the kugel for a minute or two after baking.
Storage and Make-Ahead Instructions
Refrigerator: Store the baked kugel for up to 2 days and reheat at 300°F (150°C) for about 15 minutes.
Refrigerator or Freezer: Frozen 3 months. Thaw overnight in refrigerator, then heat at 350°F (175°C) in oven.
Make Ahead: Make the kugel one day ahead and bake fresh just before serving.
Noodle Kugel
Quick and Easy Jewish Noodle Kugel
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 10
Ingredients:
- 8 tbsp (1 stick) unsalted butter, cut into pieces
- 1 cup raisins
- Zest and juice of 1 orange
- 12 oz wide egg noodles
- 6 large eggs
- 2 cups cottage cheese
- 2 cups sour cream
- 2 cups whole milk
- ½ cup sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp kosher salt
Instructions:
- Preheat oven to 350°F and butter a 9×13-inch pan.
- Soak raisins in orange juice. Cook noodles as directed.
- Whisk together zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt. Stir in raisins and remaining juice.
- Toss hot noodles with butter until melted. Mix with the custard mixture.
- Pour into the pan and bake for 1 hour 15 minutes until golden brown. Optional: Broil for 1-2 minutes for a crispier top.
- Cool for 15 minutes before serving warm or at room temperature.
Nutritional Information (Per Serving):
- Calories: 373
- Carbohydrates: 29g
- Protein: 11g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 158mg
- Sodium: 370mg
- Fiber: 1g
- Sugar: 15g
Enjoy this timeless noodle kugel as part of your festive celebrations!
