Cottage Cheese Noodle Kugel

Cottage Cheese Noodle Kugel on a plate and in a baking dish

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
348 Calories
18g Fat
34g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 348
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 46%
Cholesterol 134mg 45%
Sodium 654mg 28%
Total Carbohydrate 34g 13%
Dietary Fiber 1g 3%
Total Sugars 19g
Protein 11g
Vitamin C 1mg 7%
Calcium 107mg 8%
Iron 2mg 13%
Potassium 163mg 3%
*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.

“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

Cottage Cheese Noodle Kugel/Tester Image
A Note From Our Recipe Tester


Steps to Make It

  1. Gather the ingredients.

    Cottage Cheese Noodle Kugel ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. 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.

    Greased baking dish

    The Spruce Eats / Diana Chistruga

  3. 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.

    Cooked pasta in a strainer

    The Spruce Eats / Diana Chistruga

  4. 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.

    Corn flakes in a plastic bag and melted butter in a bowl

    The Spruce Eats / Diana Chistruga

  5. 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.

    Melted butter, cottage cheese, sour cream, eggs, vanilla, sugar, and raisins in a bowl with a spatula

    The Spruce Eats / Diana Chistruga

  6. Pour the noodle mixture into the prepared pan, smoothing the top into an even layer.

    Noodle mixture in a prepare pan

    The Spruce Eats / Diana Chistruga

  7. Combine the crushed cornflakes, cinnamon, and remaining 1/4 cup of sugar in a medium bowl.

    Crushed cornflakes, cinnamon, and sugar in a bowl with a spoon

    The Spruce Eats / Diana Chistruga

  8. Evenly sprinkle the cornflake mixture all over the top of the noodle mixture.

    Cornflake mixture on top of the noodle mixture in the baking dish

    The Spruce Eats / Diana Chistruga

  9. 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.

    Baked Cottage Cheese Noodle Kugel in a baking dish

    The Spruce Eats / Diana Chistruga

  10. Let the kugel cool for 10 minutes, then slice and serve.

    Cottage Cheese Noodle Kugel in a baking dish

    The Spruce Eats / Diana Chistruga


  • 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.