|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 34g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 19g|
|Vitamin C 1mg||7%|
|*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.|
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.
“This Kugel is easy to throw together and isn’t too sweet. I love the addition of raisins and will add more than ¼ cup next time I make it. The cinnamon sugar-cornflake topping adds lovely crunch and color.” —Carrie Parente
4 tablespoons (1/4 cup) unsalted butter, plus more for greasing
16 ounces wide egg noodles
1 1/2 cups cornflakes
16 ounces cottage cheese
16 ounces sour cream, or Israeli white cheese such as gvina levana
4 large eggs, lightly beaten
2 tablespoons pure vanilla extract
3/4 cup granulated sugar, divided
1/4 cup golden raisins, optional
2 teaspoons ground cinnamon
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and preheat to 350 F/180 C. Grease a 9-x 13-inch baking dish with butter or baking spray.
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions until al dente. Drain once cooked.
Meanwhile, lightly crush the cornflakes in large resealable bag. Melt the butter in a small saucepan over medium-low heat or microwave in a microwave-safe bowl.
Combine the melted butter, cottage cheese, sour cream or gvina levana, eggs, vanilla, 1/2 cup of the sugar, and raisins, if using, in a large bowl. Mix well until blended. Fold in the noodles with a rubber spatula until evenly combined.
Pour the noodle mixture into the prepared pan, smoothing the top into an even layer.
Combine the crushed cornflakes, cinnamon, and remaining 1/4 cup of sugar in a medium bowl.
Evenly sprinkle the cornflake mixture all over the top of the noodle mixture.
Bake the kugel, uncovered, until set, golden brown, and a toothpick or cake tester inserted in the center comes out clean, 45 to 50 minutes.
Let the kugel cool for 10 minutes, then slice and serve.
- Serve the kugel with a salad, such as 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 has enough.
- 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 midday snack.