Grandma Rose’s Jewish Noodle Kugel (Luchen Kugel)

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 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!

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
• 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

5 from 18 votes

Print Pin Rate

Course: Side Dish

Cuisine: Jewish

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12 servings

Author: Jill Selkowitz

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

Diced mix fruit can be substituted for the raisins.
Spaghetti noodles in a round spring form pan or fun shaped pasta can be used in place of egg noodles for a variation.

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