Noodle Kugel

Noodle kugel combines tender pasta and golden raisins in a creamy sweet custard. Share this baked Jewish casserole with your friends and family!

What is Kugel?

Kugel (pronounced koo-gul) is a baked pudding or casserole most commonly made from egg noodles or potato. 

The word “kugel” means “sphere, globe, or ball” and according to Wikipedia, the Yiddish name originated as a reference to the round, puffed-up shape of the original dish after they are baked.

A delicious, sweet, and creamy Noodle Kugel

I won’t pretend that my husband Jack and I are experts by any stretch of the imagination when it comes to making traditional Jewish foods – but this creamy, sweet version is one of the best versions of kugel we’ve had!

All of the credit for this warm and comforting recipe goes to my sister’s former mother-in-law, Laura, who was nice enough to share her family recipe with our family many years ago.  She brought this dish to many of our family gatherings over the years – and after one taste, the noodle kugel gold standard was set high! 

• It’s sweeter than some other kugel recipes, making it perfect for brunch or a dessert.
• It’s easy to make with only a handful of ingredients.
• You can easy adjust the sweetness to suit your tastes. (Many kugel recipes are more savory.)

• Egg Noodles – We highly recommend the wide, short egg noodles for this recipe – sometimes called ‘dumplings‘ or ‘hearty homestyle‘ depending on the brand you buy – because that shape holds up nicely to the thick custard.

• Cream Cheese – We use full-fat cream cheese for the best texture and rich flavor, but you could swap in a lower-fat version if you’d like. Remember to allow it to soften to room temperature for easy mixing.
• Milk – A combination of whole milk and canned evaporated milk provides the creamiest texture for this noodle kugel recipe. You can use 2% milk if needed, just know that the dish won’t be quite as rich and creamy.
• Granulated Sugar
• Eggs
• Butter
• Golden Raisins – These are sweeter than regular raisins and tend to be softer and plumper as well. If you aren’t a fan, try dried cranberries or cherries instead or leave out the fruit altogether.

• Pot – To boil the noodles
• Mixer – An electric mixer (stand or hand-held) will make mixing easier.
• Mixing Bowl – If you aren’t using a stand mixer, you’ll need a good-sized mixing bowl.
• Large casserole dish – Either a 9×13-inch baking dish or a deeper, oval baking dish like the one (purchased at IKEA) shown in our photos. (*See notes below about baking dishes.)

1. Cook the egg noodles according to the package directions. Drain, then toss with unsalted butter.
2. Combine cream cheese with sugar and eggs, mixing well with an electric mixer.
3. Stir in the noodles. Do this gently by hand so the pasta doesn’t break apart.
4. Add both milks and raisins. Stir again until well incorporated.
5. Pour the mixture into a casserole dish, spreading the noodles evenly if needed.
6. Bake until just set – it should have a slight jiggle in the center, but no longer be wet. The top of the dish will be lightly golden in color.

• Can I make kugel ahead of time? Yes, although we think this dish is best freshly-baked. You can assemble the dish up to a day in advance. Store covered in the refrigerator, then warm on the counter for about 30 minutes before baking as directed.
• Is kugel sweet or savory? Our recipe today definitely leans toward the sweeter side, but there are savory kugel recipes as well.
• Can I add fresh fruit instead of raisins? Fresh fruits will add more liquid to the dish, impacting the baking time and the overall texture. If you try doing so, I would suggest undercooking the noodles so they can absorb the extra juices.
• How long does leftover kugel last? This will keep for 3 to 5 days in the refrigerator. Keep tightly covered or transfer leftovers to an airtight container. Enjoy cold or reheat in the oven or microwave until warmed through. 

This Noodle Kugel recipe originally appeared on A Family Feast in 2013. The post has been updated but the delicious recipe remains the same.

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