Sweet Noodle Kugel Recipe
Noodle Kugel or Noodle Pudding is a dish commonly served at Jewish holidays or events. I love making my sweet noodle kugel recipe each year for Hanukkah because it is so darn delicious. Plus, if I’m being honest, I enjoy the splurge of calories with all the yummy ingredients like noodles, sugar, butter and eggs that go into making it. If you can’t indulge like this over the holidays, when can you?!?!
It’s the second night of Hanukkah and I’m making my sweet noodle kugel recipe along with some delicious potato latkes as my side dishes for dinner. I’m pretty much counting down the minutes until dinnertime, folks!
Unless you’re Jewish, I’m sure there’s a pretty big chance that you have never heard of noodle kugel. Let me give you a quick lesson about this easy and delicious side dish before I share the recipe with you below. It’s a must try for anyone and everyone!
Kugel, pronounced either koo-gull or kuh-gull, is somewhat similar to a noodle casserole. The preparation is basically the same. You cook some noodles in boiling water, stir together your wet ingredients in a bowl, and then combine the noodles with the wet ingredients before placing it all in a casserole dish and putting it in the oven to bake.
You won’t notice the main difference between noodle kugel and a noodle casserole until it cooks. The consistency of the two is completely different. While a noodle casserole will still be a little wet and runny when cutting into it, noodle kugel is made of a custard filling that holds perfectly together.
Most noodle casseroles also tend to be savory. Noodle kugel can be made savory, but in our family, we go for the sweet variety instead. I’m not exactly sure why, but if I had to guess, it’s probably because there are more calories found in the sweet version.
My family is infamous for going towards the “least unhealthy route” when cooking…a blessing and a curse all at one time!
Sweet noodles might sound a little odd at first, but I promise that you’ll be in love with this dish after one single bite. The flavors of sugar and cinnamon will hit your tongue right away and you’ll be a Kugel Fan, forever. Trust me on this! Have I steered you wrong yet?
The preparation of this recipe is SUPER EASY! If you can boil water and stir ingredients together, you can make this side dish. It takes about 10 minutes to whip everything together and an additional 40 to 45 minutes to cook. You can even prep the noodle kugel ahead of time and cook it off later in the day when you’re ready for dinner.
So what do I need to make this Sweet Noodle Kugel Recipe?
12 oz. package of Wide Egg Noodles, 6 eggs, 16 oz. sour cream (try to stay away from Fat-Free), 16 oz. cottage cheese, ½ cup of raisins, ½ cup of sugar (additional to sprinkle on for the topping),1 teaspoon of Cinnamon (additional to sprinkle on for the topping), ¼ cup of melted butter
Begin by preheating your oven to 375 degrees.
Spray a 9×13 casserole dish and put it aside.
Cook your egg noodles in a pot of boiling water for about 4 minutes. Note: This is less than the recommended cooking time on the package.
After 4 minutes, strain the noodles from the water.
Place all your other ingredients in a large mixing bowl.
Give all the wet ingredients a good stir.
Once the wet ingredients are all combined, add your strained noodle to the bowl and mix everything together.
Grab your casserole dish and pour your noodle mixture inside of it.
Sprinkle the top of the noodle kugel with some cinnamon and sugar.
Place the noodle kugel in your preheated 375-degree oven for 40 to 45 minutes. The custard should be set and the top golden brown when done.
Whether you’re Jewish or not, this recipe is a keeper and a must-try! My sweet noodle kugel recipe is so addicting you’ll still find yourself eating it WAY after you’re stomach tells you to stop. It’s just too hard to stop when something tastes this delicious.
I hope I’ve convinced you to try this sweet noodle kugel recipe for yourself. You and your family will love it! And if you want to go all out, may I suggest trying it with these potato latkes and this crockpot brisket from the blog.
Sweet Noodle Kugel Recipe
This Sweet Noodle Kugel Recipe is the perfect addition to your Hanukkah meal! This easy Chanukah side dish takes only 10 minutes to prepare. Made with egg noodles, sugar, butter, raisins, cinnamon a few more ingredients that will leave you begging for more!
- 12 oz. package of Wide Egg Noodles, 6 eggs, 16 oz. sour cream (try to stay away from Fat-Free), 16 oz. cottage cheese, ½ cup of raisins, ½ cup of sugar (additional to sprinkle on for the topping),1 teaspoon of Cinnamon (additional to sprinkle on for the topping), ¼ cup of melted butter
- Begin by preheating your oven to 375 degrees.
- Spray a 9x13 casserole dish and put it aside.
- Cook your egg noodles in a pot of boiling water for about 4 minutes. Note: This is less than the recommended cooking time on the package.
- After 4 minutes, strain the noodles from the water.
- Place all your other ingredients in a large mixing bowl.
- Give all the wet ingredients a good stir.
- Once the wet ingredients are all combined, add your strained noodle to the bowl and mix everything together.
- Grab your casserole dish and pour your noodle mixture inside of it.
- Sprinkle the top of the noodle kugel with some cinnamon and sugar.
- Place the noodle kugel in your preheated 375-degree oven for 40 to 45 minutes. The custard should be set and the top golden brown when done.
This reminds me somewhat of rice pudding–only with noodles. The ingredients are very similar. This looks delicious! I love trying at least 1 new dish around the holidays–and I’m going to make it your Noodle Kugel! Thank you–can’t wait to try it!
Yes, it does have a similar taste to rice pudding actually. That would be a great comparison! I’d love to know what you think when you try it. It really is one of my family’s favorite! Thanks for your comment.
hello the last time I had heard of or seen kugel made like this was near 50 years ago. a shabot trear was to drive to hamish’s bagel bakery on bathurst st. in toronto. NOW I CAN MAKE MYSELF! OY!
I’m so happy I was able to share this recipe with you! The kugel is amazing. I hope you enjoy it as much as we do.
Can I make this the day before?
I would love to say yes but I’m a little concerned that the egg noodles might soak up too much of the wet mixture over night. It will probably still work but I can’t guarantee it won’t dry out. If you try it, let me know your results. Good luck 👍🏼
We had staff appreciation day at work and me being a manager i wanted to cook somethings for them to munch on through out the day. One of my employees said I should make Noodle Kugel I had no idea what is was your recipe was the first one I went to on Pinterest and let me tell you have made it 3 other times it’s amazing thanks for sharing your recipe!!! My staff looked unsure but they tried it and loved it!!
Oh gosh!! This is the best compliment. It’s really a delicious dish. It can almost even pass as a dessert in my opinion…like a bread pudding in a way!
This is the recipe mother always made and I have been making the same one for years. I’m glad to see it in print and that everyone who has tried it loves it!
It’s a true Jewish dish that we make for holidays and anytime we want something special. ENJOY!
So happy you were able to find my recipe. It’s one of our favorites!
If you make it, bake it and just cover the dish with plastic wrap. You can put it in the fridge and reheat the next day. Just put it in a 300° oven for about 30 minutes (covered with tin foil) and it will be ready to eat.
So good to know and thanks for sharing!