Every Jewish feast includes a kugel of some sort, and this is our family’s favorite. It is technically a side dish, but makes a great dessert, too.
“I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.” — minichef at Allrecipes.com
Original recipe makes 16 servings
1 (12 oz) package wide egg noodles
6 eggs, beaten
1 Tbsp vanilla
1 (16 oz.) container small curd cottage cheese
2 cups whole milk
1 cup sour cream
1 cup white sugar
6 Tbsp butter, melted
1 (4 oz) pkg. cream cheese, softened
1 Tbsp vanilla
1 tsp salt
1/3 c. white sugar
¼ c. brown sugar
1 tsp ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
- Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
- Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
- Cover and bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.