Passover Noodle Kugel (Dairy)

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Updated on 08/12/21
Passover Noodle Kugel (Dairy) in a baking dish and on a plate

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
633 Calories
50g Fat
35g Carbs
12g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 633
% Daily Value*
Total Fat 50g 64%
Saturated Fat 29g 147%
Cholesterol 222mg 74%
Sodium 248mg 11%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Total Sugars 24g
Protein 12g
Vitamin C 0mg 2%
Calcium 103mg 8%
Iron 1mg 6%
Potassium 159mg 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 kosher for Passover noodle kugel is one of those Passover recipes that doesn't taste like a Passover recipe. 

Whether it's thanks to the gluten-free trend, the growth of Chassidic communities that avoid gebrokts (matzo or matzo products mixed with water), or both, a lot of kosher for Passover-certified noodles have hit the market in recent years. 

The noodles are generally made with potato and/or tapioca starch, so they've got a downside—when boiled, they tend to stick together or come out gummy. That's a liability if you're trying to make pasta with red sauce, but it's actually kind of an asset when it comes to kugel. 

An added plus to this Passover dairy noodle kugel is it can be made in advance and frozen to free up some time for busy holiday meal preparations. You can add raisins or apples, or even a combination of both—just keep the additions to a total of 1 cup. 

Ingredients

  • 1 tablespoon unsalted butter, softened

  • 1 (12-ounce) package kosher for Passover wide noodles

  • 1 (16-ounce) container low-fat cottage cheese

  • 1 (16-ounce) container sour cream

  • 1 cup sugar

  • 5 large eggs, beaten

  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled

  • 1 tablespoon pure vanilla extract

  • 2 large peeled and chopped apples, or 1 cup raisins, optional

  • 1 tablespoon cinnamon sugar

Steps to Make It

  1. Gather the ingredients.

    Passover Noodle Kugel (Dairy) ingredients in bowls

    The Spruce / Eric Kleinberg

  2. Heat the oven to 350 F. Use 1 tablespoon softened butter to grease a 13x9x2-inch baking dish.

    Buttered baking dish

    The Spruce / Eric Kleinberg

  3. Cook, rinse, and drain the noodles according to package directions. Set aside.

    Cooked noodles in a colander

    The Spruce / Eric Kleinberg

  4. In a large bowl, mix the cottage cheese, sour cream, sugar, eggs, melted butter, and vanilla.

    Cottage cheese, sour cream, sugar, eggs, melted butter, and vanilla in a bowl

    The Spruce / Eric Kleinberg

  5. Stir in the drained noodles and fold in the raisins or apples, or a combination, if using. 

    Noodles with the cottage cheese mixture and raisins in a bowl

    The Spruce / Eric Kleinberg

  6. Spoon the mixture into the prepared pan. Sprinkle evenly with the cinnamon sugar.

    Passover Noodle Kugel (Dairy) mixture in a baking dish with cinnamon on top

    The Spruce / Eric Kleinberg

  7. Bake in the heated oven for 50 to 60 minutes or until the center is set. Cool at least 10 minutes before cutting to serve.

    Passover Noodle Kugel (Dairy) in a baking dish

    The Spruce / Eric Kleinberg

Source: Word of Mouth Kosher Catering. Recipe reprinted with permission.

Make It a Meal

Build a kosher for Passover brunch or light lunch around this kugel.