|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 18g||90%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 4g||13%|
|*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.
- 16 ounces wide egg noodles
- 1/2 stick butter (melted)
- 16 ounces cottage cheese
- 16 ounces 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
Gather the ingredients.
Crush the cornflakes and melt the butter.
Preheat the oven to 350 F / 180 C. Butter a 9" x 13" baking dish that is 2 inches deep.
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.
Drain and rinse the noodles with cold water.
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.
Pour the noodle mixture into the prepared pan and smooth the top with a spatula.
In a medium bowl, mix the cornflakes, cinnamon, and the remaining 1/4 cup sugar.
Sprinkle the cornflake mixture evenly over the top of the noodle mixture.
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.
Serve in sliced pieces and enjoy!
- 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.