This Recipe for Jewish Kugel combines cottage cheese and sour cream with just enough sugar to make it sweet. This is baked until golden, without raisins, and is the version my family craves every Rosh Hashanah and Shabbat. If you want a sweeter and more special kugel, try my Sweet Bundt Pan Noodle Kugel.
Recipe For Jewish Kugel At A Glance
- ⏱ Total Time: 1 hour 45 minutes (15 min prep + 1 hour 30 min bake)
- 🍽 Servings: 12
- 🕎 Cuisine Type: Jewish, American
- 🧀 Flavor Profile: Creamy cottage cheese and cream cheese custard, lightly sweet, no raisins
- 🥗 Dietary Info: Contains dairy, eggs, and gluten (noodles); gluten-free egg noodles work as a swap
- 📦 Storage Notes: Refrigerate covered for 3 to 4 days. Freeze baked kugel for up to 2 months
- ⭐ Why You'll Love It: A classic, not-too-sweet Jewish kugel with no raisins to fuss over, easy to make ahead for any holiday table
Save And Summarize This Recipe
If you love kugel, this cottage cheese version is just one of many on my site. My Carrot Kugel leans sweet and spiced with a pecan streusel while my Zucchini Kugel goes fully savory with dill and crispy leeks. My Potato Kugel is the crisp, golden classic, and the Vegetable Kugel is a healthier version packed with root veggies. Each one is comfort food at it's best.
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This kugel earns a spot on almost any holiday table. I like serving it with Salmon Piccata, plus a side of Mediterranean Roasted Zucchini Slices to keep the plate from feeling too rich. An Arugula Salad With Dates rounds out any special dinner.
Key Ingredients
You will need the following ingredients to make this recipe for noodle kugel recipe:
- Cottage Cheese - This is the base of the kugel's custard and what gives it that classic tang. I use full-fat cottage cheese for the richest texture. I tested this with a lower-fat cottage cheese too, and it still set up fine, but full-fat gets you the cheesiest result. If you like this cottage cheese and sour cream combination, my Blintz Casserole uses the same base.
- Cream Cheese - Cream cheese is what makes this kugel smoother and richer than a plain cottage cheese version. I tested it with a lower-fat cream cheese, and it worked fine, but full-fat gives you the creamiest bite.
- Sour Cream - Sour cream adds tang and moisture that balance the sweetness from the sugar. This keeps the custard from tasting flat next to the richness of the other two cheeses. I have also tested this with Greek Yogurt and with labneh. Labneh was also a winner. The Greek yogurt was a bit too runny for this casserole.
- Egg Noodles - Wide egg noodles are the traditional base for a Jewish noodle kugel. Gluten-free egg noodles work here too if you need that swap, and the texture holds up well once baked.
See the recipe card for quantities.
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Variations
- 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.
- Cream Cheese - You can substitute the cream cheese with mascarpone cheese.
How To Make This Recipe for Jewish 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 finish cooking in the oven, so a little firm out of the pot is exactly right.
- Let the kugel rest before slicing. A short rest after baking helps it set so you get clean pieces.
- Mix the cheese base in a food processor if you have one. It blends the cottage cheese curds more smoothly than a whisk will.
Gwen's Pro Tip
Use full-fat dairy for the cottage cheese, sour cream, and cream cheese. This gives the kugel its rich, creamy texture.
Recipe for Jewish Kugel FAQ's
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.
Kugel is a baked Jewish casserole traditionally made with noodles or potatoes, held together with eggs and a fat like butter or oil. This version uses egg noodles and a cottage cheese custard.
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Thank you!
Gwen
Recipe for Jewish Kugel: Not Too Sweet, No Raisins
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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!