Cottage Cheese Noodle Kugel

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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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 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, when vegetarian menus rule, or on Shavuot or Hanukkah when there is a tradition to eat dairy foods. It can be served hot or room temperature. When you bake it, the sweet aromas will be sure to draw a crowd.


  • 16 ounces/400 grams wide egg noodles
  • 1/2 stick/50 grams butter (melted)
  • 16 ounces/500 grams cottage cheese
  • 16 ounces/500 grams sour cream (or Israeli white cheese gvina levana)
  • 4 large eggs (lightly beaten)
  • 2 tablespoons pure vanilla extract
  • 3/4 cup sugar (divided)
  • Optional: 1/4 cup golden raisins (for extra sweetness)
  • 1 1/2 cups cornflakes (crushed)
  • 2 teaspoons cinnamon

Steps to Make It

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

    Gather the ingredients
    The Spruce
  2. Preheat the oven to 350 F (180 C). Butter a 9- by 13-inch baking dish that is 2 inches deep.

    Butter a baking dish
    The Spruce
  3. 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
    The Spruce
  4. Drain and rinse the noodles with cold water.

    Drain and rinse the water
    The Spruce
  5. 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
    The Spruce
  6. Pour the noodle mixture into the prepared pan and smooth the top with a spatula.

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

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

    Sprinkle the cornflake mixture evenly
    The Spruce
  9. 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
    The Spruce
  10. Serve in sliced pieces and enjoy. The kugel is delicious hot right out of the oven or at room temperature.

Make It A Meal

Lots of folks think of kugel as a side dish, but it totally works at the center of a breakfast-for-dinner (also known as brinner) menu, too.

Hungry for something else?