Jewish Kugel Casserole

Credit: Taste of Home

How to Make Kugel


  • 1 package (1 pound) egg noodles
  • 1/2 cup butter, melted
  • 8 large eggs
  • 2 cups sugar
  • 2 cups sour cream
  • 2 cups 4% cottage cheese


  • 3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
  • 3 tablespoons butter, melted


Step 1: Cook the noodles

Cook the noodles according to package directions and drain. You’ll want to cook them until just al dente to ensure they don’t get too soggy. Toss the noodles with butter and set aside to cool.

Step 2: Mix it together

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In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in the noodles. Make sure the noodles have cooled to prevent them from scrambling the eggs.

Step 3: Top it off

Next, transfer the mixture to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter, and sprinkle over the top. (This is how to convert a 13×9 recipe for your 8×8 pan.)

Step 4: Bake it

Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Any hotter could cause the custard to split.

Step 5: Enjoy!

Let the kugel stand for 10 minutes before cutting, if you can wait that long! Serve warm or cold.

Kugel can be frozen up to two months, but be sure to wrap it very well. If you’re planning for a special event, kugel can be made up to two days in advance.


SOURCE: Taste of Home

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