Noodle Kugel

Noodle Kugel is a sweet, creamy baked noodle casserole with tender egg noodles, a lightly tangy dairy custard, cinnamon, and plump raisins. It is comforting enough for a holiday table yet simple enough for a relaxed brunch, especially when you want something that can be assembled ahead.

The center is soft and custardy rather than dry, while a cinnamon-cornflake topping gives every scoop a buttery little crunch. Save or print this recipe before your next breakfast gathering, potluck, or celebratory meal.

Quick Recipe Snapshot

Detail	Information
Prep time	25 minutes
Cook time	55 minutes
Total time	1 hour 20 minutes
Servings	12
Serving size	1 square
Difficulty	Easy
Cooking method	Baking
Flavor	Sweet, creamy, lightly cinnamon-spiced
Texture	Tender noodles, soft custard, crisp top
Best for	Brunch, holidays, potlucks, dessert

Table of Contents

Why You’ll Love This Noodle Kugel

• It uses familiar grocery-store ingredients.
• The noodles stay tender inside a rich baked custard.
• You can prepare the dish several hours ahead.
• It serves a crowd neatly from one 9-by-13-inch pan.
• Raisins and cinnamon create a warm, traditional sweet flavor.
• It is delicious warm, at room temperature, or lightly chilled.

Ingredients and Why They Matter

A good Noodle Kugel starts with wide egg noodles, which hold the creamy filling without becoming heavy. Cottage cheese and sour cream bring tang and moisture, while cream cheese adds a fuller, cheesecake-like richness. Eggs bind everything into sliceable squares as it bakes.

Main Ingredient	Purpose	Nutrition Contribution	Best Substitution
Wide egg noodles	Tender casserole base	Carbohydrates, some protein	Extra-wide egg noodles
Cottage cheese	Creamy, lightly tangy filling	Protein, calcium	Ricotta, drained
Sour cream	Moisture and tang	Fat, calcium	Plain full-fat Greek yogurt
Cream cheese	Rich, smooth custard	Fat, calcium	Neufchâtel cheese
Eggs	Set the custard	Protein, choline	No direct substitute recommended
Raisins	Sweet, chewy contrast	Carbohydrates, small amount of fiber	Dried cranberries
Cornflakes	Crisp topping	Carbohydrates	Crushed graham crackers

Ingredients

• 16 ounces wide egg noodles
• 4 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 16 ounces full-fat cottage cheese
• 16 ounces sour cream
• 6 large eggs
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ cup raisins
• 1 cup lightly crushed cornflakes
• 2 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar
• ½ teaspoon ground cinnamon

How to Make Noodle Kugel

1. Heat the oven to 350°F. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
2. Cook the egg noodles for about 2 minutes less than the package directs. They should be flexible but still have a firm center. Drain thoroughly, then toss them with 4 tablespoons of melted butter.
3. In a large bowl, beat the softened cream cheese until smooth. Whisk in cottage cheese, sour cream, eggs, sugar, vanilla, salt, and ½ teaspoon cinnamon. Stir until no large cream-cheese lumps remain.
4. Fold the buttered noodles and raisins into the dairy mixture. Pour the Noodle Kugel mixture into the prepared dish and smooth the surface gently.
5. Combine cornflakes, 2 tablespoons melted butter, brown sugar, and the remaining cinnamon. Sprinkle this topping evenly over the casserole.
6. Bake for 50 to 55 minutes. The edges should be golden and puffed, while the center should look set with only a slight jiggle when the pan is moved. Let it rest for 15 minutes before cutting; this pause helps the custard settle into clean servings.

Tips, Mistakes, and Substitutions

Do not overcook the noodles before baking. Soft noodles can absorb too much custard and make the finished kugel dense rather than creamy.

Bring the cream cheese close to room temperature before mixing. Cold cream cheese leaves stubborn lumps, while softened cheese blends smoothly into the eggs and dairy.

For a less-sweet Noodle Kugel, reduce the sugar to ½ cup. The dish will still be creamy and cinnamon-forward, but the raisins will stand out more clearly. For a raisin-free version, simply omit them; no other adjustment is needed.

Avoid baking until the center is completely firm and dry. A little movement in the middle is normal when it first comes from the oven, and carryover heat finishes the set during the rest.

Serving Ideas and Variations

Serve Noodle Kugel with fresh berries, applesauce, or a simple fruit salad for brunch. It also belongs beautifully on a holiday buffet beside savory dishes, where its creamy sweetness balances roasted meats and vegetables.

For a brunch spread, pair it with these fluffy Cottage Cheese Waffles or warm Apple Cinnamon Rolls. For a dessert-style table, serve smaller squares alongside Apple Pie Cheesecake Bars.

Try one of these variations:

• Add 1 teaspoon finely grated lemon zest for a bright, fresh note.
• Replace raisins with dried cranberries for a tart fruit contrast.
• Use crushed graham crackers instead of cornflakes for a softer, cookie-like topping.
• Add chopped pecans only if a nut-containing version suits your guests.

Storage, Freezing, and Reheating

Cool Noodle Kugel promptly, cover it, and refrigerate for up to 4 days. The USDA recommends keeping perishable leftovers refrigerated and reheating them thoroughly; use its leftovers and food-safety guidance as your reference.

For freezing, cut the cooled kugel into portions, wrap each piece tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat covered at 325°F until hot in the center, then uncover for the last few minutes if you want to refresh the crisp topping. Leftovers should reach 165°F before serving.

Nutrition and Dietary Notes

One serving of Noodle Kugel is estimated at about 490 calories. Nutrition values are estimates based on the listed ingredients, yield, and assumed serving size. Values vary according to brands, substitutions, and portion size.

Nutrient	Estimated Amount per Serving	Main Source
Calories	490	Noodles, dairy, butter, sugar
Protein	18 g	Cottage cheese, eggs, noodles
Carbohydrates	61 g	Noodles, sugar, raisins
Fiber	2 g	Raisins, cornflakes, noodles
Total sugars	29 g	Sugar, raisins, dairy
Added sugars	22 g	Granulated and brown sugar
Total fat	21 g	Dairy, butter, eggs
Saturated fat	12 g	Cream cheese, sour cream, butter
Sodium	390 mg	Cottage cheese, noodles, salt
Calcium	210 mg	Cottage cheese, sour cream

This is primarily a brunch dish, side dish, or dessert rather than a complete meal. Cottage cheese and eggs provide protein, while noodles and sugar provide most of the carbohydrates. Butter, cream cheese, and sour cream contribute much of the fat and saturated fat. For ingredient-level nutrition information, USDA FoodData Central is a useful authoritative database.

To adjust the recipe, use reduced-fat cottage cheese to lower some fat while keeping a similar texture; swap half the raisins for diced apple to add a little fruit volume; or choose lower-sodium cottage cheese to reduce sodium. This recipe contains wheat, milk, and eggs.

Frequently Asked Questions – Noodle Kugel

Final Thoughts – Noodle Kugel

This Noodle Kugel gives you tender noodles, a creamy cinnamon-scented filling, and a crisp buttery top in one make-ahead-friendly casserole. It is a dependable choice whenever a sweet, comforting dish needs to feed a table full of people.

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