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
- Salbree Steamer 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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Charlotte Feldman says
May 30, 2019 at 11:16 amThe 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.
Jill says
June 3, 2019 at 12:20 pmThank 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
Anna says
March 18, 2019 at 8:10 amIt 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.
Jill says
March 18, 2019 at 9:03 pmThank you, Anna. I am so glad you enjoyed my recipe. Jill
Sally Blair says
December 29, 2018 at 6:54 pmGrandma Rose Jewish Noodle Kugel, is awesome. I have made it twice and people keep asking me to makeit.
Michelle Hunnewell says
December 7, 2018 at 8:00 pmThis 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!
Jill says
December 10, 2018 at 9:17 pmThanks, 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
Rachel says
November 1, 2018 at 2:21 pmI 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.
Jill says
November 1, 2018 at 3:00 pmI think Rose was a popular name back then. My grandma had a sister named Lily. Jill
Jeanie Goldman says
September 28, 2018 at 9:39 amFrom one old girl to another! I made this recipe for a Shabbat dinner and it got rave reviews. Thanks for the recipe
Jill says
September 28, 2018 at 4:11 pmHi Jeanie. Thank you for telling me. I am thrilled it was enjoyed. Jill
Claudia Myles says
August 25, 2018 at 4:10 pmCan you add Apple sauce to noodle pudding
Rebs says
April 29, 2018 at 10:52 amMine is still liquid after 1 hour at 350. Anyone else?
Maybe my oven temp is wrong?
lillian breen says
April 25, 2018 at 11:40 amWhat oven temp?
Maxine says
February 13, 2018 at 5:31 pmI put crushed pineapple in mine.No raisins.
Ari says
February 7, 2018 at 1:02 pmI 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 🙂
Barbara Cohen says
February 2, 2018 at 12:15 pmHi 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!
Jill says
February 2, 2018 at 4:11 pmHi 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
Kathy says
December 15, 2017 at 6:15 pmGreat recipe. A little too much story to go through to reach it but once there – yum
Kathy says
December 15, 2017 at 6:17 pmForgot to mention I used cranberries instead of raisins
Jill says
December 17, 2017 at 2:19 amGlad you enjoyed the recipe. Jill
Candy says
December 11, 2017 at 8:50 pmPlease 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.
Candy says
December 11, 2017 at 8:39 pmPlease 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
Linda says
November 25, 2017 at 2:25 pmWhat temperature do you cook it at?
John Antista says
November 22, 2017 at 6:21 amGreat 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
Jill says
November 23, 2017 at 2:59 amHi John. I cannot imagine boiling noodles for length of time, as they would disintegrate. Jill
Varda G.Geller says
September 28, 2017 at 7:30 pmThis kugel recipe looks great! It seems the most authentic. This is the one I’m going to try
Deborah says
September 17, 2017 at 11:21 amAhhh, just the way my grandma Esther used to make. I think I’ll make some noodle kugel soon.
Karen Fielder says
July 29, 2017 at 2:21 pmI 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!
Jill says
July 29, 2017 at 7:27 pmHi 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
KP says
December 4, 2016 at 6:18 amI 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?
Jill says
December 4, 2016 at 8:20 pmHi KP~
Thanks for the heads up. It has been corrected
Jill
Ruth weiss says
September 21, 2017 at 12:31 pmSo what is it?? One pint or 1 cup?
Jill says
September 23, 2017 at 9:42 amRuth, the sour cream is half the amount of the cottage cheese. Jill
Marc Farber says
August 1, 2016 at 3:41 pmSo, 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.
Jill says
August 2, 2016 at 1:29 amHey 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
Susan says
July 10, 2016 at 10:33 pmCan this be converted for the IP for these hot days? Thx!!
Jill says
August 19, 2016 at 1:30 pmYes, Susan.
https://thisoldgal.com/pressure-cooker-jewish-noodle-kugel/
Jill