Grandma Rose’s Jewish Noodle Kugel is a favorite Holiday, Shabbot, Chanukkah, Brisket side dish. This sweet dish is sure to please.
Grandma Rose’s Jewish Noodle Kugel
As long as I can remember my Grandma Rose always had a Kugel in the house.
When I got older she gave me the recipe to make for my family.
Wide Noodles work best in this recipe but sometimes I like to use different noodles or even pasta.
For a Lower Carb option, use these Miracle Noodles.
I’ve made Grandma Rose’s Jewish Noodle Kugel with Jewish Star pasta, bunnies, trees, all kinds of shapes. A glass baking dish works well for this recipe.
I have also made a Kugel cake and used spaghetti and a Springform Cake Pan and it was wonderful.
This is one of my husband’s favorite Jewish dishes. If you want to try this recipe in a Pressure Cooker, check out my Pressure Cooker Jewish Noodle Kugel recipe.
Cast of Ingredients for Noodle Kugel – Extra Wide Egg Noodles!
When I worked as a legal secretary in law firms, I used to get asked to bring my Kugel to all the pot lucks and functions.
It was always the first to go.
Well, that and my Chocolate Chip Coffee Cake, which is to die for…..really!
Soak Raisins in Water to Plump
First thing is to soak the raisins in a Measuring Glass of fresh water to plump.
Boil Egg Noodles in Salted Water
In a 3 Quart Sauce Pan, cook the noodles about five minutes.
You want them to be al dente, since they will bake in the oven.
Look at the package of noodles and cook them for the three minutes shorter than the lesser cook time, indicated on the package.
Beat Six Eggs Well
In a Large Mixing Bowl, crack open the eggs and beat them well.
I use a Cuisinart Electric Hand Mixer.
For all you who love to beat your eggs hard in my cheesecake recipe, which you know you shouldn’t, here is your chance!! Hahahahaha.
Dump in Filling Ingredients
Add in the cottage cheese, sour cream, cinnamon, sugar, lemon juice and the rest of the ingredients to the Large Mixing Bowl.
Beat it really well so that there are no chunks of cottage cheese.
Beat the filing until smooth!
You will want a nice and smooth consistency.
My Cuisinart Electric Hand Mixer comes in very handy.
Drain Noodles, Rinse under Cold Water
By this time the noodles should be finished cooking.
Drain the water and run the noodles under cold water.
Dump in the Egg Noodles into Filling Mixture
Gently fold the noodled into the cottage cheese mixture and combine well.
Gently make sure all noodles are coated with the luscious filling
Yummy, it is looking delicious already. This part always reminds me of my childhood friend, Donna Meshaka. Growing up in Miami, Donna was one of my neighbors and moved into my neighborhood while we were in grade school. I used to go over to Donna’s house often. She was/is a wonderful friend.
Her mom, used to sometimes invite me to lunch, while I was over there playing with Donna. Mrs. Meshaka would cook some egg noodles and then pull out her frying pan.
She would mix up some cottage cheese and sugar and dump it into the pan with the noodles. As the cheese warmed, it would become melty and stringy. Oh my gosh, it was so good and was one of my favorite things to eat.
I have always remembered lunch at Donna’s house and Mrs. Meshaka cooking this special treat for me and Donna. Oh, that and her birthday, which is December 5!
Drained Raisins
Drain the raisins and fold them into the noodle mixture.
Gently fold in the raisins
Very often, I have used a mixture of diced dried fruit. I love all the different colors. Use a good dried fruit, not a candied dried fruit.
For instance, the fruit you use in a Fruit Cake that has been dried with sugar, would not be a good match.
Kugel is a very Jewish dish, but so many of my friends who are not Jewish, use this dish for Christmas dinner. I have seen them use Santa shaped pasta and cranberries!
Check out my Pressure Cooker Holiday Three Ingredient Fruitcake recipe!
Melt the butter in the oven
Place the butter into the 13 x 9 inch Baking Dish and place in the oven to melt.
Kugel is ready for the oven
Pour the mixture into the 13 x 9 inch Baking Dish and it is ready for the oven.
White raisins go well in this too.
Be creative and change it up each time you make Grandma Rose’s Jewish Noodle Kugel.
If you are using the topping, add it now, otherwise, it is time to bake.
I generally do not use the topping, but I know some people love it.
Noodle Kugel fresh out of the oven
Grandma Rose’s Jewish Noodle Kugel can be served hot, warm, room temperature or cold. My favorite way is room temperature.
It goes great with My Pressure Cooker Friday Night Brisket recipe (well assuming you do not keep Kosher).
This Grandma Rose’s Jewish Noodle Kugel goes great at buffets or at a BBQ. It is also great as desert or just for a snack.
My Air Fryer Traditional Chanukkah Latkes is another yummy Jewish recipe.
Grandma Rose’s Jewish Noodle Kugel
It’s seriously yummy and makes me think of Donna!
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Salbree Steamer Basket
- 3.5 Quart Stainless Steel Mixing Bowl
- Cuisinart Electric Hand Mixer
- Pyrex Glass Baking Dish
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Here is your handy printable recipe:
Ingredients
- 16 oz. Wide Egg Noodles
- 1 Tablespoon Butter
Filling
- 6 Large Eggs
- 2 cups Cottage Cheese
- 1 cup Sour Cream
- 1 teaspoon Kosher Salt
- 1 cup White Sugar
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Lemon Juice
- 1 cup Raisins or White Raisins
Optional Topping (if using topping, omit cinnamon in filling)
- ½ cup Corn Flakes
- 2 teaspoons White Sugar
- ½ teaspoon Ground Cinnamon
- 2 Tablespoons Butter
Instructions
- Soak raisins in a bowl of water to plump.
- Cook noodles al dente, drain and rinse under cold water. Set aside.
Filling
- Beat or whisk eggs. Add cottage cheese, sour cream, sugar, cinnamon, lemon juice and beat well.
- Fold cooked noodles into mixture.
- Drain water from raisins and fold into mixture.
- Put 1 Tablespoon butter in 9 x 13 baking dish and place in hot oven until melted.
- Pour noodle mixture into baking dish.
- Bake uncovered for one hour at 350 degrees.
Optional Topping
- Crush corn flacks and mix with sugar and cinnamon.
- Sprinkle over the top of noodle mixture and dot with butter and then bake.
Notes
Spaghetti noodles in a round spring form pan or fun shaped pasta can be used in place of egg noodles for a variation.
PIN this Grandma Rose’s Jewish Noodle Kugel (Luchen Kugel)!
Grandma Rose’s Jewish Noodle Kugel (Luchen Kugel)
We had lasagna the other night and I made too many noodles.
We didn’t grow up with Kugel and my first time having it was from the wife of a patient of mine during a home visit. I have wanted to make it since but I lost the recipe She gave me when I moved.
My chopped lasagne noodle kugel is in the oven now. Thanks for your guidance although I’m terrible at following directions. Wish me luck.
This is the best noodle kugel. It is just like my Mom used to make. YUMMMMM
Thank you, Gail. Jill
Can you use cream cheese instead of cottage cheese ?
Can you use cream cheese instead of cottage cheese ?
You could, but then the texture would be more like a cheesecake with noodles. Probably quite tasty. Jill
Can I use plain Greek yogurt instead of sour cream?
my favorite kugel recipe by far and always a crowd pleaser!
Thank you so much, Gregg. Jill
Can I half the recipe? Would the bake time change. I love this recipe but I’m not sure it will all get eaten if I make the full recipe.
Yes, you can cut it right the middle. Jill.
Can’t find this recipe? I need to make Grandma Rose’s Jewish Noodle Kugel!
Can you make this the day before? I make it for Thanksgiving dinner. But there is so much to cook and prep that the day before would be great”
Definitely can make the day before. Jill
I looked high and low for my grandmother’s kugel receive and never found it. I’ve probably had it in my recipe box for 50 years! This recipe comes close so I prepared it the other night and yummy!! Also brought back some very fond memories of grandma’s kugel. Thanks! I
This is the most wonderful recipe and I have made it several times. I made it last week for company and they went nuts for your kugel. Thank you so much for your easy to follow recipes. I will be back for more!
Thank you so much, Eden. I am so glad my recipe was such a hit. Jill
I lost my recipe for sweet Kugel and thought this might be close. Turned out to be even better. I add peeled and thinly sliced Granny Smiths and a little vanilla. Fantastic.
Thank you, Julie, what a compliment. I am thrilled you enjoyed my kugel so much. Jill
I recently moved and lost my mom’s Kugel recipie. I kinda know it by heart but was afraid of omitting an ingredient. Wala…I found you. Yep, this is the one. .THE kugel. I did add vanilla, and a can of apple pie filling. This was delicious, and I’m making it again for social distancing Rosh Hashonna dinner. Thank you, thank you, thank you.
The addition of the apples and vanilla sound wonderful! Thank you for using my recipe. Jill
i am surprised at the large amount of sugar. I haven’t done a Kugel with that much sugar and was wondering if anyone has used this recipe and dropped it to 1/2 or 1/3 cup of sugar. I prefer a more savoury kugel and find the raisins and small amount of sugar do the trick
You could also use replacement sugar like swerve or monk fruit sugar to help balance It out.
I can’t imagine this recipe without vanilla !! I make it often … a combination of my husband s Gramsie and best friend’s recipes … apples, golden raisins and vanilla
I look forward to this cold, the morning after as breakfast !!
No topping… but friends do … graham cracker, butter etc.
I prefer only sugar and cinnamon sprinkled !!
Maybe I’m missing something but I can’t find your list of ingredients or the oven temp. I swear I’ve searched the page but clearly I’m not seeing this. Please advise.
350 for 1hr, see end of recipe instructions:)
Thanks, Simona. The time is in the directions, right after the list and amount of ingredients. Jill
If I remember right…you slowly scroll back up you will see a picture of the dish….an Ad ….a little blurb on the cook and then above that the instructions…. #6 in the filling part shows the temp.
I wish you would share at what temperature you set the oven.
It is all there, ingredient amounts, instructions, oven temp, cook time, etc. Jill
Im also not seeing ingredience or cooking, time and temp. Maybe I have to be on computer and not Android. It’s happened before.
Looking forward to making your recipe for Rosh Hashona
I’m excited to try the recipe. Can you clarify if it is 1 pound of cottage cheese? Is that correct?
Can’t wait to try this for our family. Quick question- have you ever made this ahead of time and froze it? If so how does it turn out? Would I then thaw it and bake to warm it up? Should I wait and do the cornflake topping then?
I’ve been making this for over 45 years and I cannot recall if it’s ever gone to the freezer. I would think the texture of the egg noodles would change a bit, but you sure can try. Jill
The recipe is a great success but ut would be helpful if you posted the recipe first, rather than
hear your family moires. I am sure the family enjoys these but when one is looking for a recipe on line, the recipe is the main subject of the posting.
G-d bless your Grnadma Rose.
Thank you for your comments as to how you would prefer me to design my space on line. I am glad you had a success with my recipe. Jill
It always amazes me how rude some people are online. Any who thank you for the wonderful, delicious recipe and family story, It definitely reminded me of my childhood and when my grandmother would make this for me and it made me smile. Again, thank you Jill that totally made my day.
Thank you, Anna. I am so glad you enjoyed my recipe. Jill
I also would have liked to see the recipe or a link to it somewhere in the beginning. I even pressed on the link to the pressure cooker recipe to find the recipe.
When looking at a recipe the first thing I do is look at the ingredients.
Just sayin…
I am so sorry I did not do enough for you. Jill
Grandma Rose Jewish Noodle Kugel, is awesome. I have made it twice and people keep asking me to makeit.
This is so cool that I found your site and recipes with great stories to go along with it too. I wanted to see if I was making the kugel right…its always a favorite but looking for comparisons. My grandma Edna had a totally diffeent recipe (I know there are many versions). I just am going by memory, of course, not a recipe. Ours is :
~ Wide Egg Noodles
~ Farmers Cheese
~ Sour Cream (Has to be the Hampshire Sour Cream…except when she switched to IMO for a while for her health..lol)
~ Sweet Butter
~ Salt
~ Pepper
That’s it…nothing sweet…just savory. Bake in the 13×9 and hope to hell you get a crispy corner piece! 🙂
I cannot wait to try your Grandma Rose’s sometime soon!
Thanks, Michelle. It is so nice to hear family recipe stories. Farmer Cheese is really just drier cottage cheese. My grandmother also made a pepper version. Jill
I was looking for a kugel recipe because it was my pop’s favorite dish as a kid — made by his own grandma, also named Rose. I’m tickled by the coincidence and looking forward to trying this out.
I think Rose was a popular name back then. My grandma had a sister named Lily. Jill
Came across your recipe today and was also thinking of the coincidence that I too had a Grandma Rose – her sister was Tilly!!!
Hi Ellie. Mine had a sister names Lily. Jill
From one old girl to another! I made this recipe for a Shabbat dinner and it got rave reviews. Thanks for the recipe
Hi Jeanie. Thank you for telling me. I am thrilled it was enjoyed. Jill
Can you add Apple sauce to noodle pudding
Mine is still liquid after 1 hour at 350. Anyone else?
Maybe my oven temp is wrong?
What oven temp?
I put crushed pineapple in mine.No raisins.
I haven’t had kugel since I was a kid. My mom used to make it for special occasions and it was always a favorite of mine. Through the years I’ve tried to find a recipe to rival hers and I’ve finally found it with yours. I was immediately brought back to childhood when I read it, thank you for sharing.
Btw….old gal? You are far from old 🙂
Hi Jill, love the recipe–I have made it again and again. Just want to say that your blog page is really hard to read with all of the ads–I know they pay the bills but it is just too crowded!
Hi Barbara. I have a book coming out soon, which is available for pre-orders now. No ads in the book. This Old Gal Pressure Cooker Cookbook🙂 Jill
Great recipe. A little too much story to go through to reach it but once there – yum
Forgot to mention I used cranberries instead of raisins
Glad you enjoyed the recipe. Jill
Please clarify how much cottage cheese and how much sour cream is correct.
Is it two cups cottage cheese to one cup of sour Cream? This is for grandma Roses noodle Kugel. Thank you I can’t wait to make this recipe, it sounds delicious.
Please clarify how much cottage cheese and how much sour cream is correct for the grandma Roses Noodle Kugel. It’s a little confusing. I’m looking forward to making
this recipe for the first time for Hanukkah. Thank you
What temperature do you cook it at?
Great description on how you make grama roses Kugel. The added personal memories made it real. Thanks. I was watching a cooking show on Netflix and this old Israeli chef boiled his noodles in milk for 40 minutes. Crazy hu. Would that substitute the cottage cheese and sour cream do you think?
Anyways thanks for your recipe, I’m gonna try it in my Italian kitchen
Hi John. I cannot imagine boiling noodles for length of time, as they would disintegrate. Jill
This kugel recipe looks great! It seems the most authentic. This is the one I’m going to try
Ahhh, just the way my grandma Esther used to make. I think I’ll make some noodle kugel soon.
I just put my kugel in the oven!
Why do you suppose many other Luger recipes call for a Bain de Marie?
Your recipe is certainly simpler
Hope I did it right!
Hi Karen. I don’t know. I’ve made Kugel in the oven, as long as I can remember. I don’t remember my grandma using a water bath, but I suppose it is possible. If that is the case, the PC is the perfect cooking apparatus. Jill
I am confused! 1 pint = 2 cups… yet your recipe says 1 pint (1 cup) of sour cream. Which is it? 1 pint or 1 cup?
Hi KP~
Thanks for the heads up. It has been corrected
Jill
So what is it?? One pint or 1 cup?
Ruth, the sour cream is half the amount of the cottage cheese. Jill
So, I decided to make some luchen kugel tonight and I pulled up the reciped I have using for quite some time now. Lo and behold….you will never guess who the author is. OMG…..Grandma Rose is your Grandma Rose. I would tell you that are famous in my house, but I’m the only one who lives here and I’ve known you too long. Great recipe BTW.
Hey there Marc~
So good to hear from you on my Blog!!!!! I love that you have been using my recipe all along. What a small World.
I miss the days at Killian. Life was so easy and always fun.
XOXOXOXO
Jill
Can this be converted for the IP for these hot days? Thx!!
Yes, Susan.
https://thisoldgal.com/pressure-cooker-jewish-noodle-kugel/
Jill