The Backstory: At many a Shabbat or Yom Tov table is a dish that often sits in the shadow of a main course, soup or Challah. Perhaps Kugel is often underappreciated because the Jewish staple is just that – a staple. More of the Backstory after the recipe…

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Easy Noodle Kugel

This sweet and decadent dish is a classic version of everyone's favorite holiday side. Rich, creamy, and made with traditional ingredients including raisins and cinnamon, it's delicious, foolproof, and certain to be a hit at your next holiday gathering.

Course Brunch, Sides

Cuisine Jewish

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 12 servings

Ingredients

• 1/2 pound wide egg noodles
• 1/2 stick butter or margarine, melted
• 1 pound cottage cheese
• 2 cups sour cream
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/2 cup raisins

Instructions

1. Preheat oven to 375 degrees F.
2. Boil the noodles in salted water for about 4 minutes. Strain noodles from water.
   
3. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
   
4. Bake until custard is set and top is golden brown, about 45 minutes.
5. Serve and enjoy!

…The Backstory continues: The history of Kugel is extensive and the dish has undergone many changes over the years. Initially a completely savory dish, the Germans introduced noodles to the mix. Later on, the Polish added raisins and cinnamon, so now we have a tasty baked casserole. Crisp outside and moist within, Noodle Kugel is such a wonderful part of the table.

Kugel adaptations include potatoes and pumpkin or yams, but I decided to make the old-fashioned noodle version with lokshin (wide egg noodles). Extremely quick and easy to prepare, I highly recommend giving this recipe a whirl.

Funnily enough, in South Africa, a kugel is the slang term for a diva-type or Jappy woman. I suspect after eyeing over these ingredients, a true kugel may not tuck in, but I recommend you do!

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Nicole Beale

Nicky Beale is an avid cook and food photographer who hails from Johannesburg, South Africa. She is excited to be a part of The Jewish Kitchen — a special community that celebrates food, culture and family — as it was exactly this that made her feel more at home while living abroad. When she's not in the kitchen, Nicky works in television production on shows for the likes of Syfy and Starz. She earned a Master of Science degree in Television Production from Boston University and obtained her undergraduate degree in film theory and journalism from the University of Cape Town.

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