Cottage Cheese Noodle Kugel

Written by
Giora Shimoni
Giora Shimoni lives in Israel, where he works in online publishing and develops Kosher recipes.
Learn about our editorial process
Giora Shimoni
Published on 07/24/19 by Giora Shimoni
Giora Shimoni lives in Israel, where he works in online publishing and develops Kosher recipes.
Learn about The Spruce Eats's Editorial Process

Updated 07/24/19

Cottage cheese noodle kugel

The Spruce
  • Total: 65 mins
  • Prep: 10 mins
  • Cook: 55 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
618 Calories
34g Fat
62g Carbs
15g Protein
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 618
% Daily Value*
Total Fat 34g 44%
Saturated Fat 18g 90%
Cholesterol 174mg 58%
Sodium 698mg 30%
Total Carbohydrate 62g 23%
Dietary Fiber 4g 13%
Protein 15g
Calcium 124mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cottage cheese noodle kugel is the old-school kugel made by countless Old World bubbes (Yiddish for "grandmother") with the New World addition of a cornflake crumb topping. It is a great brunch dish or post-Yom Kippur breakfast dish served with bagels, lox, and spreads.

Cottage cheese noodle kugel is also ideal during the Nine Days (a solemn Jewish holiday time) when vegetarian menus rule, or on Shavuot or Hanukkah when there is a tradition to eat dairy foods. It can be served hot or at room temperature. When you bake it, the sweet aromas will be sure to draw a crowd.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
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  2. Crush the cornflakes and melt the butter.

  3. Preheat the oven to 350 F / 180 C. Butter a 9" x 13" baking dish that is 2 inches deep.

    Butter a baking dish
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  4. Bring a large pot of water to a boil. Add the noodles and cook according to package directions until al dente, about 5 to 7 minutes.

    Bring a large pot of water to boil
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  5. Drain and rinse the noodles with cold water.

    Drain and rinse the water
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  6. Place the noodles in a large bowl. Add the melted butter, cottage cheese, sour cream or gvina levana, eggs, vanilla, and 1/2 cup of the sugar (and the raisins, if you use that option). Mix well.

    Place the noodles in a bowl
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  7. Pour the noodle mixture into the prepared pan and smooth the top with a spatula.

    Pour the noodle mixture into a prepared pan
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  8. In a medium bowl, mix the cornflakes, cinnamon, and the remaining 1/4 cup sugar.

    Mix the cornflakes, cinnamon, and sugar
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  9. Sprinkle the cornflake mixture evenly over the top of the noodle mixture.

    Sprinkle the cornflake mixture evenly
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  10. Bake the kugel, uncovered, in the preheated oven for 45 to 50 minutes or until it is set. The top should be golden brown and a tester inserted in the center should come out clean.

    Bake the kugel
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  11. Serve in sliced pieces and enjoy!

Tips

  • Alongside the kugel, serve a salad, like an heirloom tomato salad with goat cheese and arugula, or a romaine salad with sun-dried tomatoes, pecans, and feta. Of course, you can skip the cheese on your salad if you feel the kugel already has plenty.
  • Any leftover kugel can be stored in a sealed container in the refrigerator. It can be eaten cold, room temperature, or warm, and is tasty alongside any meal or as a decadent mid-day snack.