Sweet noodle kugel is a casserole made with egg noodles, a slightly sweet custard, chopped apples, and a hint of cinnamon. A traditional Jewish side dish to serve for holidays.
Heather's recipe summary
Flavor/texture: Tender egg noodles are baked in a sweet cinnamon custard that's studded with chopped granny smith apples.
Pan size: 9x13
Serves: 12 people
Similar to: Savory Brown Butter Noodle Kugel
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Ingredients and substitutions
- Egg noodles - I prefer using wide egg noodles for kugel. However, they can be substituted with any medium sized pasta, like penne or fusilli.
- Cottage cheese - If you dislike curds in your kugel, it can be blended until smooth or substituted with heavy cream or half & half (at a 1:1 ratio) for a smooth, creamy custard.
- Apples - I used two granny smith apples for this recipe. The tart flavor pairs well with the slightly sweet custard. If desired, use golden delicious apples for a slightly sweeter flavor. Apples can also be substituted with a can of drained crushed pineapple or a cup of golden raisins soaked in warm water (strain before adding) depending on the flavor your prefer. Fruit can also be omitted entirely without affecting the end result.
- Sugar - Granulated sugar or brown sugar works in this recipe. I add ¾ cup of sugar to my kugel, which makes for a lightly sweetened casserole. Add an extra ¼ cup of sugar for a sweeter casserole.
How to make sweet kugel
- Peel, core, and chop granny smith apples into small cubes or pieces.
- Whisk eggs, sour cream, cottage cheese, sugar, butter, and spices together. Stir in apple pieces last.
- Pour over cooked egg noodles and stir to combine.
- Bake at 375F for 50-60 minutes or until casserole is set in the center. Let rest 15 minutes before serving.
Tips and tricks
Dicing apples - Dice apples into small cubes. Smaller cubes cook evenly in the casserole. Larger chunks can turn out undercooked and crunchy.
Make ahead - Want to make your noodle kugel ahead of time? Simply assemble as directed. Before baking, cover and refrigerate. Your kugel can be made the day beforehand and baked on the day of serving.
Leftovers and reheating - Have leftover kugel, or want to bake it the day before? Cover your baked kugel and refrigerate overnight. To reheat, place casserole dish, covered, in a 300 degree Fahrenheit oven. Bake for 15-30 minutes, or until warm throughout.
Frequently asked questions
Kugel is a Jewish side dish made with egg noodles (or potatoes) and a buttery egg custard. It can be made savory or sweet and is often served at holidays like Rosh Hashanah (Jewish New Year) and Hanukkah.
The first kugel was savory and made with bread and flour. About 800 years ago, bread was replaced with noodles. Eventually, eggs were added, as well as cottage cheese, to make the custard-like casserole that is common today. (Source: Wikipedia - kugel)
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📖 Recipe
Sweet Noodle Kugel
Ingredients
- 12 ounces wide egg noodles, uncooked
- 6 large eggs
- 16 ounces sour cream
- 16 ounces cottage cheese
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 granny smith apples
Instructions
- Preheat oven to 375℉. Lightly grease a 9x13 casserole dish and set aside.
- In a large stock pot, bring salted water to a boil. Cook egg noodles according to package directions for al dente noodles. Drain, rinse, and pour into prepared casserole dish. Set aside.
- In a large bowl, add eggs and whisk to combine. Add sour cream, cottage cheese, granulated sugar, melted butter, vanilla, salt, cinnamon, and nutmeg . Whisk to combine.
- Peel, core, and dice your apples into small pieces and stir into the egg mixture.
- Pour egg mixture over noodles and gently toss to coat. Bake for 50-60 minutes, or until casserole is completely set in the center. Leave casserole uncovered for a crunchy noodle crust, or cover with foil for half of baking time for a less crunchy crust.
- Remove from oven and allow to set for 15 minutes before serving.
Equipment Recommendations
Notes
- Make ahead: Assemble casserole as directed. Before baking, cover and refrigerate for up to 1 day. On day of serving, set casserole on counter top while oven preheats, then bake as directed above.
- Reheating leftovers: Cover baked casserole and refrigerate for 1 to 2 days. Preheat oven to 300 degrees Fahrenheit and bake for 15-30 minutes, or until warmed throughout.
- Texture: Cottage cheese can be blended in a food processor for a smooth texture, or substituted with heavy cream or half & half for a rich, smooth custard.
- Fruit: Apples can be omitted if desired, or substituted with chopped pears, 1 cup of raisins/dried apricots/dried cranberries/walnuts/pecans, or an 8 ounce can of (drained) crushed pineapple.
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