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Noodle Kugel - A Family Feast

Noodle Kugel

Yield: 12-14 servings 1x
Prep: 1 hour 20 minsCook: 20 minsTotal: 1 hour 40 minutes


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


  1. Preheat oven to 375 degrees.
  2. Cook egg noodles according to package instructions until al dente (cooked but still firm). 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 deep oval casserole dish like we show in our photo, or into a 13×9-inch casserole dish. If using the 13×9-inch casserole dish, baking time will be less.
  7. Bake for 45-55 minutes until custard is set and lightly golden on top. The timing depends on whether you use a deep dish or a shallow dish.
  8. Allow to cool slightly before serving.

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* We recommend using the short, wide egg noodles for this recipe – sometimes called “dumplings” or “hearty homestyle” depending on the brand that you buy.

© Author: A Family Feast
Cuisine: Jewish Method: baked