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
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 KitchenAid 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 KitchenAid 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!
Equipment Used
- 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
- Alpha Armour Salt Box with Spoon
- RSVP Stainless Steel Strainer Basket
- 3.5 Quart Stainless Steel Mixing Bowl
- KitchenAid Hand Mixer
- Pyrex Glass Baking Dish
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Here is your handy printable recipe:
Grandma Rose's Jewish Noodle Kugel
Print Pin RateIngredients
- 16 oz. Wide Egg Noodles
- 1 Tablespoon Butter
Filling
- 6 Large Eggs
- 1 pound 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
- 1 Tablespoon 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)
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Can this be converted for the IP for these hot days? Thx!!
Yes, Susan.
https://thisoldgal.com/pressure-cooker-jewish-noodle-kugel/
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
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
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
Ahhh, just the way my grandma Esther used to make. I think I’ll make some noodle kugel soon.
This kugel recipe looks great! It seems the most authentic. This is the one I’m going to try
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
What temperature do you cook it at?
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
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.
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
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
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 🙂
I put crushed pineapple in mine.No raisins.
What oven temp?
Mine is still liquid after 1 hour at 350. Anyone else?
Maybe my oven temp is wrong?
Can you add Apple sauce to noodle pudding
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
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
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
Grandma Rose Jewish Noodle Kugel, is awesome. I have made it twice and people keep asking me to makeit.