To know noodle kugel is to have an opinion about noodle kugel. The Ashkenazi Jewish casserole, also known as lokshen kugel, can be sweet or savory, dense or airy, topped or gloriously crispy on its own. Our version is just sweet enough, buttery and rich, with a soft, bouncy center and crisp curls of golden noodles peeking out on top.
Full-fat cottage cheese and sour cream make the custard lush without weighing it down, while cinnamon and vanilla nudge it toward the sweet side. The exposed noodles turn deeply browned and crunchy in the oven, while those underneath stay soft and custardy. And save yourself a corner piece—the noodles touching the pan are the best part.
Noodle kugel is a natural at Rosh Hashanah, Shabbat, or the break-fast after Yom Kippur, but don’t limit it to the holidays. Serve it warm or at room temperature as a side dish—or eat the leftovers cold the next day.
Prefer a cornflake-topped noodle kugel? Try this classic recipe from ‘Gourmet’ →
Noodle kugel FAQ
Is noodle kugel sweet or savory?
It can be either. Noodle kugel comes in many forms, from decidedly savory to dessert-adjacent. This version splits the difference: A modest amount of sugar, plus cinnamon and vanilla, makes it lightly sweet, while cottage cheese, sour cream, butter, and salt keep it rich and balanced.
Can you make noodle kugel ahead of time?
Kugel can be baked, cooled, and refrigerated up to 2 days ahead. To reheat, heat the oven to 325°F. Cover the kugel with foil and bake until heated through, about 20 minutes. To recrisp the top, slide it under the broiler for 2–3 minutes.
Can you add raisins to noodle kugel?
Yes. Raisins are a common addition to sweet noodle kugel and work well with the cinnamon and vanilla in this recipe. Fold ½–1 cup golden or black raisins in with the noodles before transferring the mixture to the baking dish.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Large Pot
$55 $48 At Amazon
Tongs
$21 At Amazon
Colander
$11 At Amazon
13x9" Baking Dish
$20 At Amazon
Paring Knife
$10 At Amazon
Small Bowl
$15 At Amazon
Whisk
$10 At Amazon
Large Bowl
$18 At Amazon
Large Basting Spoon
$16.37 At Amazon
Recipe information
Total Time
90 minutes
Yield
10–12 servings
Ingredients
12
2
½
8
½
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
Step 2
Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too).
Step 3
Melt 1 stick butter in a small heatproof bowl in the microwave until melted, about 1 minute; let cool slightly. Whisk 8 large eggs and ½ cup (100 g) sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
Step 4
Add hot noodles to bowl and toss to coat with a spoon or spatula.
Step 5
Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce. Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes. Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.
Editor’s note: This noodle kugel recipe was originally published in September 2019 as ‘Basically Noodle Kugel.’ Head this way for more of our best recipes for Rosh Hashanah →