Kugels of all types are found on many Jewish tables. Whether they are potato or noodle, sweet or savory, it seems everyone has an opinion on kugel. As a child, my mom often made a noodle kugel as part of our Friday night Shabbat dinner. I must admit, her savory version was not my fave. As an adult I discovered a sweet version and soon after decided to create my own. It quickly became a hit in our home, and why wouldn’t it? With its slightly sweet, creamy, raisin-studded interior and the crunchy, buttery cereal topping, it is a winner!
Serve with a spinach salad with za’atar croutons.
Ingredients
Servings 8
- 6 tablespoons unsalted butter divided, plus more for greasing and dotting
- 1 tablespoon salt
- 1 12-ounce bag wide egg noodles
- 4 ounces cream cheese
- 1/3 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 pound small-curd cottage cheese
- 1 teaspoon vanilla extract
- ½ cup golden raisins or other dried fruit plumped in 1 cup hot water if fruit is dry (optional)
- ½ –1 cup cornflake cereal
Nutritional Facts
Nutrition Facts
Sweet Noodle Kugel
Amount per Serving
Calories
329
% Daily Value*
Fat
23
g
35
%
Saturated Fat
13
g
81
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
125
mg
42
%
Sodium
1143
mg
50
%
Potassium
211
mg
6
%
Carbohydrates
21
g
7
%
Fiber
0.4
g
2
%
Sugar
17
g
19
%
Protein
10
g
20
%
Vitamin A
832
IU
17
%
Vitamin C
1
mg
1
%
Calcium
107
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 350°F. Generously butter eight 1½-cup ceramic souffle dishes. (A 13 × 9-inch glass baking dish may also be used.)
- Bring a large pot of water to a boil over high heat. Add the salt and noodles and boil for no more than 7 minutes, so as to not overcook them. Drain the noodles, then return them to the pot and toss with 3 tablespoons of the butter.
- In a microwave or on the stovetop, melt the remaining 3 tablespoons butter. Transfer to a large bowl and add the cream cheese and sugar. By hand or using an electric mixer, beat until smooth.
- Add the eggs, sour cream, cottage cheese, and vanilla and beat until as smooth as possible. The cottage cheese will remain lumpy. Drain the golden raisins and add to the bowl. Add the noodles and mix well, stirring until completely combined.
- Divide the noodle mixture into the prepared souffle dishes. Smooth the tops as much as possible. Crush the cornflakes slightly between your hands and sprinkle them over the noodle mixture until completely covered. Dot with more butter.
- Bake for about 40 minutes, until the kugel feels firm and a knife inserted into the center comes out clean. The tops and edges should be golden, and there should be both crunchy and creamy parts.
- Set aside to cool slightly, then serve with the spinach salad (recipe follows).
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