Grandma Rose’s Jewish Noodle Kugel is a sweet “baked pudding” casserole made with lots of eggs, noodles, sweet cheese and raisins.
Grandma Rose’s Jewish Noodle Kugel
The base of a Jewish Noodle Kugel is similar to soufflé and custard with egg noodles. Think of kugel as a sweet egg noodle casserole. My Grandma Rose served kugel at every meal at her home. She would alternate between a noodle kugel and a potato kugel.
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What is Kugel?
- Kugel is a sweet “baked pudding” casserole. Eggs are whipped up with cottage cheese, sour cream and sugar and combined with egg noodles.
- Traditionally an Ashkenazi dish, Jewish Noodle Kugel is loved by everyone lucky enough to taste this delicacy.
- This traditional Jewish side dish is typically served during Shabbat and Jewish holidays. Chabad says that kugel resembles manna from heaven, which nourished the Jews
Pro Tip: Noodle Kugel is fantastic to bring to office parties and pot luck. People go crazy for this stuff!
Another popular office recipe pleaser is my Chocolate Chip Coffee Cake, which is to die for…..really!
Cast of Ingredients for Noodle Kugel – Extra Wide Egg Noodles!
This perfect Jewish Noodle Kugel recipe was given to me by my Grandma Rose and I have made it the same way for over 50 years.
Cast of Ingredients for Jewish Noodle Kugel
- Wide Noodles
- Eggs
- Cinnamon and Sugar
- Cottage Cheese and Sour Cream
- Golden Raisins or Black Raisins
For years I worked as a legal secretary and would bring Noodle Kugel to the office for parties, events and holidays. For those events, I liked to change up the dried fruit and noodles so that I was essentially bringing a new dish each time, but one I knew everyone loved.
Soak Raisins in Water to Plump
While I use golden raisins or black raisins the majority of the time, I sometimes change the dried fruit when making Noodle Kugel to bring to a party or event. Like Grandma Rose’s Jewish Noodle Kugel recipe, the amount of ingredients always remain the same.
Kugel Fruit Options
- Diced Mix Fruit
- Fruit Cake Fruit
- Craisins Dried Cranberries
- Diced Apples
- Diced Pineapples
- Sun Dried Fruit Medley is really nice to use. It adds color and the combination of the dried fruit is super tasty.
Whichever dried fruit you choose to use, the first thing is to soak the fruit/raisins in fresh water. The raisins will plump and be nice in the kugel as opposed to chewy and hard from baking.
Pro Tip: Don’t use candied fruit (you know, the kind you would use for a Christmas Holiday Fruitcake) when making kugel. It will be way too sweet.
Boil Egg Noodles in Salted Water
The noodles should be al dente. The wide egg noodles take about 5 minutes. Take a look at the package directions and cook them for a minute less than the recommended time. They will finish baking in the oven.
Wide noodles is the standard when making Jewish Noodle Kugel. However, I often change the type of pasta I use. I have used Jewish Stars, Christmas Trees, spaghetti noodles, Bunnies, Flags and the list goes on
Macaroni and Noodle Options
- Spaghetti Noodles are always fun to use.
- Star of David/Jewish Star Pasta
- Christmas Tree Pasta – I like to use this for office holiday parties. When I do, I use the tree pasta with cranberries, making it very festive
- Gingerbread Man Shaped Macaroni
- Bunny Shaped Pasta
There are so many shapes to use. While kugel is a Jewish cuisine, everyone loves a good kugel and I have a tendency to bring it to potlucks and holiday parties and I change the noodles and colors to fit the occasion. I particularly like to use spaghetti noodles and cook Grandma Rose’s Jewish Noodle Kugel in a 9 Inch Springform Pan ! It is really pretty when you cut into the kugel.
Beat Six Eggs Well
In a Large Mixing Bowl, crack open the eggs and beat them well. I use a Cuisinart Electric Hand Mixer in order to make a fluffy mixture.
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.
Lower Carb Option for Noodle Kugel
Diabetics and those watching their carbohydrate and sugar intake, you could make a more diabetic friendly option.
- Use Miracle Noodles. instead of pasta
- Use a Sugar Substitute in place of white sugar
- Swap the raisins out for chunks of peeled zucchini
Pro Tip: Cottage cheese still has some carbs, so please check the nutrition and eat according to your personal requirements.
Dump in Filling Ingredients
Make sure to blend the filling ingredients really well so that you will get a custard like finish.
Can Kugel be Made in Instant Pot
- Yes, it sure can. It is quite simple too!
- For using the Instant Pot Electric Pressure Cooker, Ninja Foodi or Pressure Cooker, check out this delicious Instant Pot Jewish Noodle Kugel (Luchen Kugel) recipe!
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
When rinsing the cooked noodles, use cool water, which will stop the cooking process.
Gently make sure all noodles are coated with the luscious filling
Gently fold the noodled into the cottage cheese mixture and combine well.
Yummy, it is looking delicious already. There is another noodles and cheese recipe called Lokshen Mit Kaese [Noodles & Cheese], which most Jewish kids are brought up on. To this day, it is one of my favorite comfort meals for lunch.
Drained Raisins
Drain the raisins and fold them into the noodle mixture. I use this Glass Measuring Cup to soak the fruit. If using fresh diced apples or pineapple, no need to soak.
Pro Tip: For an interesting twist, soak the raisins (or whichever dry fruit you are using) in some brandy instead of water.
There are other fruit variations too. Using canned and fresh fruit gives the Instant Pot Jewish Noodle Kugel a different texture. Dried fruit has a chew to it, but fresh and canned fruit will generally blend in with the cheese mixture. It kinds of reminds me a fruit blintz.
Fresh and Canned Fruit Options
- Crushed Pineapple
- Diced Granny Smith Apples are super nice
- Fresh or Canned Apricot
Pro Tip: Fresh and canned fruit may not be as sweet and the sweetness (sugar) may need to be adjusted.
Gently fold in the raisins
The noodle mixture will be very wet. As it cooks, the eggs will rise making a nice noodle pudding.
Melt the butter in the oven
A glass baking dish works well for this recipe. 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. 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. If you don’t plan on using the topping, add the cinnamon to the wet mixture.
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.
This Grandma Rose’s Jewish Noodle Kugel is a perfect dish to bring to a barbecue as it can be served, hot, warm or cold. Nice for buffets too! People eat kugel as a side dish, snack or dessert.
Grandma Rose’s Jewish Noodle Kugel
Grandma Rose would be so proud to know that so many people have made her famous Jewish Noodle Kugel.
More Jewish Recipes to Make:
- My Pressure Cooker Friday Night Brisket
- Instant Pot Matzo Brei [Jewish French Toast] Passover
- Instant Pot Jewish Sweet and Sour Stuffed Cabbage Rolls
- Air Fryer Traditional Chanukkah Latkes
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (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
- 1 pound Cottage Cheese
- 1 pint Sour Cream
- 1 teaspoon Kosher Salt
- 1 cup White Sugar
- 1 teaspoon Lemon Juice
- 1 cup Golden Raisins (soaked for one hour) or Dried Fruit Medley
- 1/2 teaspoon Ground Cinnamon
Optional Topping (if using topping, omit cinnamon in filling)
- ½ cup Corn Flakes
- 2 teaspoons White Sugar
- 1/2 teaspoon Ground Cinnamon
- 2 Tablespoons Butter
Recommended Products
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 well.
- Add cottage cheese, sour cream, sugar and lemon juice and beat well.**
- Drain water from raisins and fold into mixture.
- Carefully fold cooked noodles into mixture.
- Put 1 Tablespoon butter in 9 x 13 baking dish and place in hot oven until melted.
- Remove baking dish from oven and pour noodle mixture into baking dish.
- Place baking dish back into oven.
- Bake uncovered for one hour at 350 degrees.
Topping (Optional) [place onto noodle mixture before baking]
- Crush corn flacks and mix with sugar and cinnamon.
- Sprinkle over the top of noodle mixture and dot with butter and then bake.
Notes
Fruit Options
- Diced Mix Fruit
- Fruit Cake Fruit
- Craisins Dried Cranberries
- Diced Apples
- Diced Pineapples
Macaroni and Noodle Options
- Spaghetti Noodles are always fun to use. I use a 9 Inch Springform Pan when using spaghetti noodles.
- Star of David/Jewish Star Pasta
- Christmas Tree Pasta - I like to use this for office holiday parties. When I do, I use the tree pasta with cranberries, making it very festive
- Gingerbread Man Shaped Macaroni
- Bunny Shaped Pasta
Nutrition
PIN this Grandma Rose’s Jewish Noodle Kugel (Luchen Kugel)!
Grandma Rose’s Jewish Noodle Kugel (Luchen Kugel)
Hi Jill. Q Packages have been shrinking. Noodles are now 12 ounces! So should I use 1 and a 1/3 packages?
Loved reading the comments here and your very subtle replies. I was googling lukschen kugel because my wife just made some and we were debating what kind of noodles it should use. She was right, of course. I’m surprised you didn’t get the usual “a great recipe, I just substituted this for this and that for that and this for that and that for this and baked it for twice at a different temperature and it was perfect.” I must REALLY be a good recipe. Just one quibble–not a side dish for brisket in a lot of Jewish households.
OMG this is a great dish
This is so close to my mothers recipe
I haven’t had this since 1959
I just made yours, waited till it cooled enough to eat ( almost room temp. ). After the first spoonful,
It made tears roll down my cheeks
B.T.W. My mother’s name was Rose
I can’t THANK YOU enough for posting the recipe.
Awww, George, how lovely to read. Thank you. That is a long time to go without kugel! It is one of my favorite recipes and I use different types of noodles depending on time of year. I once made kugel for a non Jewish friend and used pasta in the shape of Christmas trees. Was really cute. Enjoy. Jill
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
My Grandmother has been freezing her extras for years. The texture of it does change ever so slightly, almost like the texture of ricotta cheese-ish? Hard to explain. It loses a pinch of flavor as well.
Yes, Beth, that was my assumption. Thank you for adding and helping with the question. 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
Hi Jill, going to try your recipe. Yesterday I saw Gabilas sweet kugel and list my mind momentarily and purchased it. My Mom is cringing in Heaven. I was possessed! Instant gratification moment. It’s garbage by the way. It was 9.99! Today I will make my mom proud. And make your recipe! My Mom also told me the first time you try a recipe. STICK to the recipe. Then I saw your mention of pressure cookers! Funny story. My Mom used her cooker constantly. Always sitting down with newspaper and cup of coffee. I told her over the years that I wanted it. She looked me in the eye and said, Never! She said I would forget to keep and eye on it. And take my kids to sports or play date and blow up the house! She passed. I searched. No pressure cooker! Thanks 4 stirring such fond memories.
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