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