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Yes folks, it’s official… I’ve got dairy on the brain! Shavuot is right around the corner, a Jewish holiday that celebrates the giving of the Torah on Mt. Sinai. On Shavuot we eat dairy foods. There could be a number of reasons for this tradition. There is a verse in the Song of Solomon (4:11) which says that the Torah is like “milk and honey under your tongue,” which might indicate a connection between the Torah-centric holiday and dairy foods. Some believe that on the first Shavuot, because the Israelites had not yet received the kosher laws, their foods did not follow kashrut. When they received the Torah, they read the new laws of kashrut and realized their meat dishes were not kosher, so they opted to eat dairy dishes only. Still others say that Shavuot occurs during the fertile spring period, when animal mothers produce lots of fresh milk.
Whatever the reason, I love dairy foods, so this is my kind of holiday! As I was flipping through my recipe archives, I suddenly realized that I’ve never shared my basic recipe for a Sweet Lokshen Kugel. Gasp! How did that happen??
Kugel is a Jewish dish similar to a casserole or pudding. The dish originated over 800 years ago in southern Germany and became a staple with Jewish families throughout Eastern Europe. Jewish immigrants brought the kugel with them to the United States, where it continues to be a popular holiday dish today. There are many kinds of kugel, all made with three basic ingredients: eggs, fat, and starch. The starch used to make kugel varies; I’ve seen kugels made with matzo, matzo farfel, noodles, bread, or rice. They’re all yummy in their own way, but my favorite is noodle kugel.
MY OTHER RECIPESThe word lokshen is Yiddish for noodle. A lokshen kugel is a kugel made with noodles. There are endless variations on the noodle kugel theme; they can be made savory or sweet, topped or untopped, with dried fruit or nuts or seasonings. Sweet lokshen kugels tend to be the most popular in the U.S., with good reason! They are simple and affordable to throw together with just a few ingredients. They can be easily transported, making kugel a good choice for potlucks or family get-togethers. Most importantly, they are delicious.
This is a great basic dairy kugel recipe– moist and creamy, with a nice crunchy noodle topping. My family likes it exactly as written. You can feel free to adapt it to suit your taste, kugel is very forgiving. Raisins can be substituted with another dried fruit, like cherries or chopped dried apricots. Nuts and spices can be mixed in before baking. Add a topping if you’d like. The kugel will taste best when made with full fat ingredients, but if you’re watching your figure you can use lowfat dairy. It will still taste great.
Enough chit-chatting, time for a slice of kugel. Shabbat Shalom!
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Sweet Lokshen Kugel
Ingredients
- 1 cup raisins (optional) - you may substitute other fruits like craisins, dried chopped apricots, or chopped drained pineapple
- 12 oz wide egg noodles
- 6 large eggs
- 1 lb sour cream (2 cups)
- 8 oz cottage cheese (1 cup)
- 8 oz cream cheese, softened - OR farmer's cheese, crumbled (1 cup)
- 1 cup sugar
- 1/4 cup unsalted butter, melted
- 1/4 tsp salt
- Cinnamon and sugar for dusting
- Nonstick cooking oil spray
You will also need
- large pot, food processor or blender, 9x13 baking dish
- Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook till tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.
In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
Pour the egg mixture over the cooked noodles in the pot and stir till well combined.
Drain the raisins and pat dry. Stir them into the noodles.
Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).
Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.
Tory I have 2 questions!! How many people will 1# of noodles serve? Can I mix all the ingredients together the day before and refrigerate and cook the noodles and add the other ingredients the next day and bake?
I want this for Thursday night holiday dinner!!
Hi Sheila, Tori’s assistant Ashley here. This recipe is for 12 ounces of noodles and serves 15 people, so I’d guess a pound of noodles would serve about 20. Yes, it would be fine to make the egg mixture the day before and refrigerate and complete the recipe the next day.
Can I prepare it today and cook it tomorrow?
I made this recipe just as it was described last year and it was a hit. Would I need to alter the recipe at all if I decided to use fine egg noodles?
Hi Tia, I haven’t tried it but this recipe is pretty flexible. I’m thinking it should probably be fine!
Hi, is it possible to make this in advance and bake or reheat right before serving? Thanks!
Hi Elizabeth – yes. Cook it until it is about 80% done, then freeze. When you reheat, continue to bake until it is fully cooked. This way it won’t turn out dry. Enjoy!
Hi, when I continue cooking in the oven (after being frozen) should I reheat:bake it covered or uncovered? And would this be for an additional twenty minutes at 350?
You can cook it uncovered, and you should bake it until it is warmed through and golden brown around the edges. Timing will vary baking from frozen, so best to test it.
fantastic – thank you !!!
Do you have a recipe for a pareve sweet lukshen kugel? I wanna serve it on shabbos and wouldnt be able to with all these dairy products in it.
Hi Beeg, Tori’s assistant Ashley here. We do not currently have a recipe for pareve kugel.
You don’t have to use all the dairy products. Sub margarine for butter
I let the hot noodles melt it and use a bit more. It won’t be creamy but it’s always been tasty (my mother’s recipe which I observed so there were never real measurements back in the day.)
Hi there,
I just wanted to thank you for sharing your delicious kugel recipe.
My family’s kugel recipe was very dry and my grandma would usually burn the noodles on the top, bless her heart.
Anyway, I researched recipes and came across this one. Now, everyone’s family has the “best kugel” and I took a risk bringing this kugel to Shabbat dinner for four different families, but everyone raved about it. Phewwww. I added raisins and pineapple. Mmmm. Mmmmm. Mmmmmm.
Ni ob
Ne asked, will ask.,,at what temperature id this bake. .. i normally bake at 350 degrees Fahrenheit.
Hi Susan, Tori’s assistant Ashley here. This kugel is baked at 350 degrees F.
Would this work for regular noodles not egg noodles? Can I add extra eggs to make up for it?
Hi Dina, Tori’s assistant Ashley here. It really depends on what kind of noodles you’re considering. Kugel is traditionally made with egg noodles.
Tori ,your my new Noreen Gilletz and Joy of cooking Queen! Although my brothers think I can’t follow a recipe you make it all simple and delicious!! Your web site is the first place I look for great traditional recipes..Thank you!!
That is a major compliment, thank you Cheryl! 🙂
How long will a traditional noodle kugel with eggs, cottage cheese, and sour cream be safe to eat if refrigerated (not frozen) right after you make it? Thank you.
Hi AJ, Tori’s assistant Ashley here. The kugel will be fine in the refrigerator for a few days, I’d say no more than 4.
Hi Tori! I plan on making this recipe next week for my college-aged son who volunteered to bring it to the last day of one of his classes. The recipe looks delicious, but I have a question–what type of cottage cheese should I use? I know there are several types, i.e. small curd, cream-style, etc., so want to be sure I buy the right one. Thanks!
Hi Kate, Tori’s assistant Ashley here. Any size curd will work here since it’s all being blended together. Enjoy!
Dear Tori,
I just put your recipe in the oven. It was so easy to prepare and I did add raisins.
Do you have any kind of topping you serve with it like whipped cream? I’ll let you know how it tuns out.
Found on Google. Made for Passover and everyone loved it. Will come back to site for recipes again.
Hi, Tori! I am on a search for dishes to make during unleavened bread. I have gluten free, kosher for Pesach, egg noodles. Can I substitute them in this dish?! Super excited to give some of your recipes a try. I am so grateful for Jewish women like you providing accessible recipes online!
Hi Nicole– I have never cooked with the Passover noodles before. From what I am told they are not the greatest in terms of flavor/texture, but I know some people use them and enjoy them… they should work fine in the kugel, but I can’t promise the flavor will be great because I haven’t tested it myself. Good luck!
Hi Nicole & Tori,
I’ve been making a very similar recipe for years. I’ve adapted it to make it my own. The original ones called Elegant Noodle Pudding. I’ve also adapted the GF egg noodles that Nicole mentioned. The cooking time of the GF noodles must be reduced or the trait is a mushy Kugel.
Marsha’s Elegant Noodle Pudding
8″ square Pyrex pan
Preheat oven to 325*
•(GF Noodles cook for only 6 min.)
•2 c. “no-yolk” or GF egg noodles / you could add a little more
•3 lg. eggs
•1/8 lb. melted butter or margarine (2 oz.) / (divided) (1/2 stick)
•1 lb. cottage cheese (1 500g container)* (if too much liquid,….DRAIN it)
•1/4 c. sugar
•1/2 tsp. salt
•1 c. (light) sour cream (1/2 500g container)
•1/2 tsp. vanilla extract
•1 tbsp. flour or (Rice flour/GF)
•Cook noodles- 10 min.
(GF- 6 min)
•Rinse with cold water, drain
•Place noodles in lg. bowl, add 1/8 c. (1 oz.) melted butter (1/2 stick). Set aside.
•Separate 3 eggs. Beat yolks.
•Add to yolks: cottage cheese, sugar, salt, sour cream, 1/8 c. (1 oz) melted butter, 1/2 tsp. vanilla.
•Sift in 1 tbsp. rice flour & blend.
•Fold in stiffly beaten egg whites
•Divide this creamy mixture in half
•Mix half mixture with noodles
•Grease or spray an 8″ square Pyrex dish, put mixture with noodles into it and pour rest of creamy mixture on top
•Bake at 325* for 40-60 min., depending on your oven
•It’s done when it’s lightly browned on top and looks semi-firm.
Double Mixture:
Marsha’s Elegant Noodle Pudding (for 9×13″ pan)
Preheat oven to 325*
•4 c. “no-yolk” or GF egg noodles /you could add a little more
•6 lg. eggs
•1/4 lb. melted butter or margarine (4oz.) /(divided) (1 stick)
•2 lb. cottage cheese (2 x 500g containers)* (if too much liquid,….DRAIN it)
•1/2 c. sugar
•1 tsp. salt
•2 c. (light) sour cream (1x500g container)
•1 tsp. vanilla extract
•2 tbsp. flour or (Rice flour/GF)
•Cook noodles- 10 min.
•(GF Noodles cook for only 6 min.)
•Rinse with cold water, drain
•Place noodles in lg. bowl, add 1/4c. (2 oz.) melted butter. Set aside.
•Separate 6 eggs. Beat yolks.
•Add to yolks:
-cottage cheese, sugar, salt, sour cream, 1/4 c. (2 oz) (1 stick) melted butter, 1 tsp. vanilla.
•Sift in 2 tbsp. rice flour & blend.
•Fold in stiffly beaten egg whites
•Divide this creamy mixture in half
•Mix half mixture with noodles
•Grease or spray an 9×13″ Pyrex dish, put mixture with noodles into it and pour rest of creamy mixture on top
•Bake at 325* for 40-60 min., depending on your oven
•It’s done when it’s lightly browned on top and looks semi-firm.
Hope this helps.
Can I freeze the kugel? I am planning on baking this dish for 40 minutes, freezing it when cool .
I’ll defrost the dish and cook it for 20 more minutes, before serving. Is this okay to do?
Hi Adele– yes, this should be fine. As long as it is around 80% cooked when you cool it, you’re good.
How many packages of noodles should I use?
Hi Lisa, Tori’s assistant Ashley here. This recipe calls for one 12 oz bag of noodles.
How do you turn the kugel over in the middle of baking it? Lol sorry for a stupid question
Hi Irina, Tori’s assistant Ashley here. The instructions just mean to turn the pan 180 degrees, not the the actual kugel itself. 🙂 This helps to ensure even baking.
Oh my gosh, this is soooo good. My mom made a variation of this for me growing up and for longer than I care to admit. We just called it cottage cheese n noodle, cause that’s all there was to it save a little sugar and butter. I see now I was eating and in recent years making a meal that pales in comparison to this. I just made this and literally just finished my 1st helping of it. Yum! Going back for seconds. Thanks for this recipe.
I’m Puerto Rican may I say thank God for meeting my Glam’Ma who’s Jewish . I had apiece of her Kugel which her niece made . I loved now I follow your recipe Tori may I say it Delicious.. this morning I’m in the middle of making KUGEL .. ????????
This is the best kugel recipe I have ever made, including my family recipe (sorry Grandma). It’s sweet, but not cloying, and it’s texture is very firm, and not soggy or slippery. I wasn’t sure what kind of sugar to use, so I used dark brown, and I liked that choice very much.
Because I live at 4500ft, I made a couple of super tiny adjustments that other people living at altitude might or might not be interested in. I turned up the oven to 375 degrees, and at an hour, I started hovering over the oven to watch what the kugel was doing. It became uniformly crisp and lovely at 1hr 20 min.
I make a sweet kugel with farmer cheese cream cheese and whipped cottage cheese half and half sugar eggs Cooked narrow noodles and melted unasalted butter then grease a baking pan with butter and bake for 45 minutes While that’s baking I make a streusel topping and add it to my kugel till it’s all brown and bubbly.Its mike high and light as well as delicious Oh yes a bit of baking powder as well
Making 2 trays of this for tonight, my daughter has a pot luck for some Japanese exchange students in her HS program. Smells delish as it finishing in the oven. This is just like the one I remember my mom cooking.
I don’t normally follow recipes. This one i did & i made a delicious SLK (noodle pudding) i am African American and i ? this recipe. About to make my 2nd one today .Thanks
I Got the recipe from my Patients daughter. She made one for me for a wake. It was a different dish to my family & friend out of all the food that was there everyone was complementing that dish. I made it for the first time today and it was a good dish also i am prove of my self and i follow this recipe thanks
I use this one as a matzo farfel kugel by using chopped apple and plumped raisins for the cup of fruit and substituting the matzo farfel for the cooked noodles. It has always turned out wonderful. When it is first out of the oven I spread jam on it and then sprinkle with shaved almonds. I never have leftovers.
Did you do anything to prep the apples or just chopped worked out? I’m trying to find a fruit to add that goes well with it, but I’m just not a fan of raisins.
Tori,
Loved your brisket. I’m looking to duplicate my moms kugel ( we’re not Jewish) and I’m almost positive she used Farmers cheese. Would that have been in lieu of the cottage cheese? Your photo looks just like moms . Thanks Christine
Hi Christine – yes, farmer’s cheese can be substituted for cottage cheese. It is slightly drier, but the end result should be very similar.
Tori
Thank you! i used the farmers cheese instead of the cream cheese and the kugel was
light and fluffy, just the right amount of sweet and my husband couldn’t believe he wasn’t
eating my moms recipe. Ive already spread your praises amongst my family.
Sincerely , Christine Spencer
PS- next I’m trying your matzah balls!
Fabulous Christine! So happy to hear that. I’ll add farmer’s cheese as an alternative to cream cheese in the ingredient list, as I’ve had this question before. I know many families grew up using farmer’s cheese in their kugel. Thank you for writing!
Can Ricotta be substituted for Cottage Cheese ?
Yes.
Just tried this recipe last night, wow!!! Had to cut in half because I didn’t have enough precooked egg noodles and I used dried apricots, yum! Because I had a smaller amount, I buttered ramekins and cooked in a water bath for an hour, delish!!! Thank you!
Tori, your recipe sounds wonderful. This would be the first time I’ve ever made kugel, and all the different recipes have confused me. Some have just cottage cheese, others have cottage cheese and sour cream, some just sour cream, some have cream cheese & sour cream, etc.
So, as a fairly inexperienced cook, how much of a difference is there, between one of those combinations and the other? Is it just a matter of taste? I also see that the recipes call for between 8 oz of noodles, to 16 oz, yet they all say to use a 9×13 pan. So, which is better?
I’m going to try making your recipe, but these questions are because everyone who sent me their family recipe, has a totally different recipe.
Thanks.
This is the recipe my grandmother used. It is the real one!
Stan
I’m not Tori but figured I’d weigh in since I’ve made this kugel recipe and a few others — the cream cheese results in a dense, cheesecake-like texture. It’s different from cottage cheese kugel I grew up with, which was fluffier and lighter — this one feels more like dessert to me! I made it for my brother and sister in law (she loves kugel) and they were big fans. I used dried cranberries in place of the raisins.