Here’s a classic sweet noodle kugel—simple, cozy, and perfect as a side or dessert 🍎
Sweet Noodle Kugel (Classic)
Ingredients
- 12 oz wide egg noodles
- 4 large eggs
- ½ cup sugar
- ½ cup sour cream
- ½ cup cottage cheese (small curd works best)
- 4 tbsp melted butter or margarine
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp salt
- Optional add-ins:
- ½ cup raisins or crushed pineapple (well-drained)
- 1 apple, peeled and grated
Topping (optional but recommended)
- ½ cup crushed cornflakes or breadcrumbs
- 2 tbsp sugar
- 1 tsp cinnamon
- 2 tbsp melted butter
Instructions
- Cook noodles in salted water until just tender. Drain well.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk eggs and sugar until smooth.
- Stir in sour cream, cottage cheese, melted butter, vanilla, cinnamon, and salt.
- Fold in the noodles and any optional add-ins.
- Pour mixture into the baking dish.
- If using a topping, mix all topping ingredients and sprinkle evenly on top.
- Bake uncovered for 45–55 minutes, until set and lightly golden.
- Let cool slightly before serving—it firms up as it rests.
Tips
- For extra creaminess: add 2–3 oz cream cheese.
- For a firmer kugel: use one less ¼ cup of sour cream.
- Tastes great warm or chilled the next day.
If you want, I can give you a dairy-free, extra-sweet, or old-school Jewish deli–style version.
