This Classic Cottage Cheese Noodle Kugel is the kind of comfort food that always makes an appearance at our holiday table. It's creamy, sweet, and baked until golden. We use gluten-free noodles so everyone can enjoy this dish!
This kugel is loaded with cottage cheese, sour cream, and cream cheese for layers of richness, plus just enough sugar to bring out the sweet side. It's a classic Jewish recipe that works as a side dish or even dessert, and it can be made ahead for easy entertaining.
Jump to:
I decided to use gluten-free egg noodles in this version so nobody has to miss out. You still get the same nostalgic flavor and texture, with a modern twist. If you love this recipe, you might also enjoy my Carrot Kugel, Vegetable Kugel, Sweet Bundt Pan Noodle Kugel, or pairing it with my family's Chicken Soup for a holiday menu that's all about comfort.
Ingredients
You will need the following ingredients to make this recipe for Jewish noodle kugel:
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Ingredient Notes
- Gluten-Free Egg Noodles - I am using gluten-free egg noodles in this recipe. For years I used regular egg noodles but using a gluten-free noodle allows me to be able to join in eating this delicious dish.
- Cottage Cheese - I use a full-fat cottage cheese in this dish. I have tested this with a lower-fat cottage cheese and it works just fine. My goal in using a full-fat cheese is to create the cheesiest kugel that I can. If you want to substitute the cottage cheese you can use farmer's cheese, which makes it drier, or ricotta, which will be creamier.
- Cream Cheese - I added cream cheese to make this kugel richer, smoother, and extra indulgent. It makes a big difference! I use a full-fat regular cream cheese but I have tested this with a lower-fat version and it works just fine.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Cinnamon - I sometimes add 1-2 teaspoons of cinnamon into the batter or sprinkle cinnamon on top. It's a nice addition to the recipe.
- Raisins or Cranberries - Plumb about a half-cup of raisins in hot water and then add them to the batter. The raisins will add some extra sweetness!
- Cornflakes - My Mom would occasionally add crushed cornflakes to the top. It adds a nice crunch.
Substitutions:
- Cream Cheese - You can substitute the cream cheese with mascarpone cheese.
- Sour Cream - You can use a lower-fat version of sour cream or even Greek yogurt.
How To Make A Cottage Cheese Noodle Kugel: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Cook the noodles according the package. Drain the noodles and set aside.
Step 2: Combine the cottage cheese, cream cheese, sour cream, eggs, sugar, butter, and salt in a large bowl.
Step 3: Add the cooked noodles to the bowl and combine.
Step 4: Place in a 9 x 13 casserole dish and bake.
Recipe Tips
- Undercook the noodles slightly. They'll finish cooking in the oven, so keep them a little firm after boiling.
- Let the kugel rest before slicing. A short rest after baking helps it set so you get clean, neat pieces.
Confidence Tip
Use full-fat dairy for the cottage cheese, sour cream, and cream cheese. This gives the kugel its rich, creamy texture.
I typically serve this dish for the Fall Jewish holidays alongside the Blintz Casserole and the Egg Souffle With Spinach.
Frequently Asked Questions
Yes. You can make and bake this kugel a day in advance and it actually tastes better if it sits. Reheat in the oven at a low temperature. You can also make the kugel a day in advance and then bake it the day you need it.
It can be served either way. Hot out of the oven this kugel is warm, cheesy, and comforting. Chilled it has a cheesecake-like texture which is also delicious.
Salads To Enjoy With This Kugel
Let me know your thoughts on Cottage Cheese Noodle Kugel by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Classic Cottage Cheese Noodle Kugel (GF)
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Equipment
- 1 Food Processor optional
Ingredients
- 1 lb broad egg noodles gluten-free optional
- 16 oz cottage cheese
- 16 oz sour cream
- 6 large eggs beaten
- ½ cup sugar
- 8 tbsps butter softened
- 8 ozs cream cheese softened
- pinch salt
Instructions
- Preheat the oven to 375℉.
- Grease a 9 x 13 casserole dish with butter.
- Cook the noodles according to the package instructions. Drain and set aside.1 lb broad egg noodles
- In a large bowl, or food processor, combine the cottage cheese, sour cream, cream cheese, eggs, butter, sugar, and salt.16 oz cottage cheese, 16 oz sour cream, 6 large eggs, ½ cup sugar, 8 tbsps butter, 8 ozs cream cheese, pinch salt
- Add the cooked noodles to the cheese mixture.
- Place the mixture in the prepared casserole dish.
- Bake for 1 ½ hours or until the cheese has set and the top is golden. Serve.
Gwen Wolken says
A family favorite!