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This Cheese Kugel recipe is an adaptation of my family’s recipe. I have always been a huge fan of kugel (also called noodle pudding or lokshen kugel). I personally love a Corn Flake topping on my cheese kugel, which I know can be a controversial taste. Notwithstanding my enjoyment for kugel, I always felt like a cheese kugel lacks some flavor. This cheese kugel is packed with delicious flavor.
What is kugel?
Kugel is a traditional Jewish side dish that can be sweet or savory. It is often (but not always) a custard based dish made with noodles, potatoes or rice, baked up into a casserole or pudding. A cheese kugel goes by other names like noodle pudding and lokshen kugel . (Lokshen is Yiddish for egg noodles.) That said, a kugel could also be an entree, and this cheese kugel makes for a wonderful breakfast, whether heated or cold.
What is in a Cheese Kugel?
One of the beauties of a kugel is that you can play with the ingredients a bit. While I would stick with the amounts for the base ingredients (noodles, butter, sour cream, cottage cheese, eggs and milk), you can play with various spices like nutmeg, cloves, allspice, ginger, cardamom, flavoring like almond extract or lemon extract, and fillings such as other dried fruits like figs, dates, and apricots. Here is what I use in this cheese noodle pudding recipe:
- Noodles. I used extra wide noodles here, but you can you use any size noodle. The important thing is that you use 12 ounces, regardless of the size.
- Raisins. Totally optional, but raisins add wonderful flavor and texture to the kugel.
- Eggs. Six large eggs bind the kugel together.
- Cottage Cheese. I recommend 4% milk fat.
- Sour Cream. Full fat is best here.
- Butter. Unsalted butter, preferably at room temperature, but straight from the fridge works too.
- Milk. Again, whole milk is best here.
- Brown sugar. The molasses from the brown sugar adds additional flavor, but you can certainly substitute white sugar in a pinch.
- Cinnamon. Many traditional recipes have no spices in the kugel. I started by adding a little cinnamon. Then a little more.
- Vanilla. Like cinnamon, vanilla is not usually found in a traditional kugel recipe, but it adds such wonderful sweetness and flavor without increasing the sugar.
- Salt. Helps balance all of the flavors.
Some people prefer to make a cheese kugel without any topping. I am not one of those people. I absolutely adore a Corn Flake topping on my cheese kugel. The topping is super easy to make with just a handful of ingredients:
- Corn Flakes. You can use Corn Flakes and grind them up in a blender or food processor, or put them in a Ziplock bag and crush them with a rolling pin. I buy a box of Corn Flake crumbs to make this as simple as possible. If using cereal rather than ready made crumbs, it is best to weigh out the amount needed and then crush/grind them.
- Butter. Melted butter binds the rest of the ingredients together.
- Brown Sugar. Adds a touch of sweetness.
- Cinnamon. Adds a bit more flavor.
How to Make a Lokshen Kugel
Making a cheese kugel is actually quite simple:
1. Cook the noodles
Cook the noodles for the least amount of time recommended on the packaging. Overcooking can make the noodles in the final kugel a bit soggy. If using raisins (or any dried fruit), place them in the colander. Once the noodles are cooked, pour them over the raisins in the colander. This will help “plump” them back up a bit. Once drained, pour the hot noodles back into the pot or a large, heatproof bowl. Toss in the butter slabs and mix until the butter is fully melted, coating the noodles.
2. Prepare the custard
While the noodles are cooking, whisk together the eggs just until combined. Then whisk in the cottage cheese, sour cream, brown sugar, vanilla, cinnamon and salt until fully combined. Some people like to put all the custard ingredients into the blender for a smoother feel. I do not find this necessary, as the cottage cheese curds soften while baking. While they are visible in the finished kugel, there is really no mouthfeel difference. In addition, not using the blender means it is one less thing to wash!
3. Mix the noodles with the custard
Pour the custard into the pot (or bowl) with the noodles, or pour the noodles into the custard. Mix until fully combined. Spread evenly in a greased pan.
4. Prepare the topping
Simply mix all the topping ingredients together. I usually do this while the noodles are cooking. Spread evenly on top of the kugel.
5. Bake the kugel
Be sure not to overbake the kugel. The sides should start to pull away from the pan, and the middle should be solid. At 350℉, it should take approximately 45-50 minutes. Allow it to cool slightly before cutting. I use a 9-inch by 13-inch pan, specifically this USA Pan. You can certainly use pans of other sizes, but you will need to adjust the baking time. For example, if you use a smaller pan, it will take longer to bake.
For another Jewish favorite, check out my recipe for Cheese Blintzes.
Cheese Kugel
Ingredients
Kugel
- 340 grams extra wide egg noodles (12 ounces)
- 1 cup raisins (160 grams, optional)
- 113 grams unsalted butter, cut into 8 pats (8 Tablespoons)
- 6 large eggs
- 245 grams whole milk (1 cup)
- 110 grams light brown sugar (½ cup)
- 2 teaspoons cinnamon
- 1 Tablespoon vanilla extract
- ½ teaspoon salt
- 454 grams cottage cheese (2 cups or 16 ounces)
- 454 grams sour cream (2 cups or 16 ounces)
Topping
- 150 grams corn flake crumbs (1 cup)
- 55 grams light brown sugar (¼ cup or 4 Tablespoons)
- ½ teaspoon cinnamon
- 71 grams unsalted butter (5 Tablespoons)
Instructions
Kugel
- Preheat oven to 350℉. Grease the bottom and sides of a 9”x13” pan. Set aside.
- Cook noodles as instructed for the minimum amount of time on the instructions. (If the package says to cook 4-7 minutes, cook for 4 minutes.) If using raisins, place them on the bottom of a colander.
- While the noodles are cooking, in a large bowl, gently whisk together the eggs. With the whisk, mix in the milk, brown sugar, cinnamon, vanilla extract, and salt just until combined. Whisk in the cottage cheese and sour cream until combined.
- Once the noodles are cooked, pour them into the colander over the raisins. Drain thoroughly.
- Return noodles and raisins to the pot or to a large, heatproof bowl. Add the butter pats and mix until butter is fully melted and incorporated.
- Pour egg/cheese mixture over the noodles and mix thoroughly. (Or pour the noodles into the bowl with with the egg/cheese mixture.)
- Pour the kugel batter into the prepared pan, evening it out with a spatula.
- Spread the topping (instructions are below) all over the top of the kugel.
- Bake 45-60 minutes, just until the center is solid. Cool on a wire rack at least 30 minutes before serving.
Topping
- Melt the butter in a microwave or on a stovetop in a small pot over the lowest heat.
- Mix all ingredients together with a fork.
Notes
- Purchasing Corn Flake crumbs makes the topping much easier to make. If making your own Corn Flake crumbs, it is best to weigh out 150 grams of Corn Flakes and then create the crumbs.
- In place of or in addition to raisins, you can use any dried fruit (cranberries, apricots, etc.).
10 Comments
This made such a delicious, comforting side dish! I used Craisins instead of raisins and loved every bite!
Loved this take on kugel! The brown sugar and cinnamon were delicious.
I made this cheese kugel, and it turned out absolutely delicious! It’s so creamy, comforting, and satisfying. I love that it works just as well warm as it does cold!
I never had Kugel before, but you had me at raisins and custard! I’m totally with you on the cornflake topping. This was utterly moreish and will be made again.
can I substitute nuts (walnuts, pistachios, etc) for the cornflakes? TIA
I have never done it, but I imagine it would be delicious!
Delicious take on kugel. Absolutely packed with flavor. A real comfort food.
Your thoughts adding cream cheese as well
I am a huge cream cheese fan, but I have never enjoyed it in a kugel, which is why I do not use it in my recipe.
I love when I’m looking at a recipe and I see that it is one of yours! This is no exception. Just made this exactly as the recipe states with the addition of one finely diced apple and the house smells absolutely delicious! Thanks for such detailed recipes.