Grandma Rose’s Jewish Noodle Kugel is a favorite Holiday, Shabbot, Chanukkah, Brisket side dish. This sweet dish is sure to please.
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.
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!
First thing is to soak the raisins in a Measuring Glass of fresh water to plump.
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.
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.
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.
You will want a nice and smooth consistency.
My Cuisinart Electric Hand Mixer comes in very handy.
By this time the noodles should be finished cooking.
Drain the water and run the noodles under cold water.
Gently fold the noodled into the cottage cheese mixture and combine well.
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!
Drain the raisins and fold them into the noodle mixture.
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!
Place the butter into the 13 x 9 inch Baking Dish and place in the oven to melt.
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.
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.
It’s seriously yummy and makes me think of Donna!
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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:
- 16 oz. Wide Egg Noodles
- 1 Tablespoon Butter
- Soak raisins in a bowl of water to plump.
- Cook noodles al dente, drain and rinse under cold water. Set aside.
- 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.
- Crush corn flacks and mix with sugar and cinnamon.
- Sprinkle over the top of noodle mixture and dot with butter and then bake.
Spaghetti noodles in a round spring form pan or fun shaped pasta can be used in place of egg noodles for a variation.