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Noodle Kugel

Noodle Kugel - A Family Feast

I won’t try to 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 Noodle Kugel is one of the best kugels I’ve ever had!

All of the credit for this warm, sweet and comforting recipe goes to my sister Regina’s former mother-in-law, Laura, who was nice enough to share her family recipe with our family many years ago!  Laura brought this noodle kugel to many of our family gatherings over the years – and the kugel gold standard was set high!  I’ve never had a kugel as delicious as this recipe ever!

Kugel 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 dishes.

Noodle Kugel - A Family Feast

Although most kugels I’ve eaten have been baked in shallow square pans, we’ve baked ours in a deeper, oval baking dish which allows more of the noodles to stay creamier than baking in a shallow, flatter pan.  This noodle kugel gets its delicious, sweet flavor and creamy consistency from a decadent combination of cream cheese, evaporated milk, whole milk, sugar, eggs, and golden raisins which are all mixed with buttered egg noodles before baking.

Get your spoon out – this is a must-try recipe that I’m thrilled to share with you today!


Noodle Kugel

  • Prep Time: 1 hour 20 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 12-14 servings


  • 8 ounces uncooked wide egg noodles
  • 2 tablespoons unsalted butter
  • 8 ounces cream cheese, softened
  • 8 tablespoons granulated sugar
  • 6 eggs
  • 10 ounces evaporated milk
  • 3 cups whole milk
  • 1 cup golden raisins


  1. Preheat oven to 375 degrees.
  2. Cook egg noodles according to package instructions. Drain well and toss with butter.
  3. While noodles are cooking, in a large bowl with a mixer, combine cream cheese, sugar and eggs until smooth.
  4. Add cooked, buttered noodles to the cream cheese mixture and by hand, gently stir to combine.
  5. Add both milks and raisins and gently stir again.
  6. Pour mixture into a large casserole dish like we show in our photo, or in a 13×9-inch pan.
  7. Bake for 1 hour until custard is set and lightly golden on top.
  8. Allow to cool slightly before serving.

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    Leave a Comment


  1. Heather Lampman :

    OMG! I’m not Jewish either, but this recipe looks heavenly! I’m going to make it ASAP and post it all over Pinterest! Thanks for your wonderful recipes!

  2. Martha this is a winner in my book! I can’t wait to make it for our next big family gathering. Thanks for all the yummy recipes.

  3. Oh my goodness! FINALLY! I’ve been searching for a recipe for E-ons. Seriously. I’ve got macaroni noodles in my food storage that I need to do more with (I know…not the same as an egg noodle, but I’m going to try it anyway). Thanks!

  4. This recipe sounds fabulous! Just saw one online that used dried cherries, which would be another option for those who have raisin haters in the family. Love your recipes,BTW. Absolutely loved your taco salad!

  5. This is ok I’m sure, but you haven’t lived until you’ve mixed butter, brown sugar and cornflakes and baked it on top of your noodle Kugel. It raises the bar. 😉
    And I actually would not recommend using anything other than egg noodles. Kugel is not your average casserole- it really needs the egg noodles to give it the proper texture. A more robust noodle like macaroni would be too noodley IMO. 🙂

  6. So, the 20 minute cook time is for the noodles themselves, not for the entire dish? Because the recipe says to cook the custard for an hour, but the box at the top says it’s only cooked for 20 minutes…

    • You’re right Dana – looks like we made a mistake in the box. Please follow the recipe instructions and cook time as written in the detailed steps. Sorry for the error and thanks for pointing it out to us!

  7. Michael Huntley :

    I have had kugel like this, but was wondering – could you use other fruit instead of raisins. I was thinking apples, blueberries, raspberries, or anything else. Would I have to increase baking time.

    Due to diet restrictions of milk fat, could you use 2% milk instead or would that be a sin?

    • Hi Michael – Fresh fruits will add more liquid than raisins so it might impact the texture of the finished dish (probably softer and more liquidy) as well as the baking time. You could try undercooking the noodles a bit before adding it to the mixture so that it absorbs the extra juices. And yes, you can use 2% milk – it won’t be quite so rich and creamy but it will still be delicious.