Noodle Kugel

Noodle Kugel is a classic comfort dish that’s creamy, lightly sweet, and deeply nostalgic. Baked until golden and set, it’s perfect for holidays, family gatherings, or anytime a warm, satisfying dish is needed—simple, familiar, and always comforting.

Recipe information

• Total Time 1 hour 35 minutes
• Yield 8–10 servings

Ingredients

½ cup (1 stick) plus 2 Tbsp. unsalted butter, cut into pieces, plus more for baking dish

16 oz. wide egg noodles

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

5 large eggs

1 cup whole milk

½ cup plus 2 Tbsp. sugar

2 tsp. vanilla extract

1 16-oz. container sour cream

1 20-oz. can crushed pineapple, drained, or ¾ cup raisins

1 16-oz. container small-curd cottage cheese (4% milk fat or higher)

2 cups coarsely crushed cornflakes

½ tsp. ground cinnamon

Preparation

Step 1

Place a rack in middle of oven; preheat oven to 350°. Butter a 13×9″ baking dish. Cook 16 oz. wide egg noodles in a large pot of boiling salted water until al dente. Drain and return noodles to pot (off heat). Add ½ cup (1 stick) unsalted butter, cut into pieces, and toss until butter is melted and noodles are coated.

Step 2

Whisk 5 large eggs in a large bowl. Add 1 cup whole milk, ½ cup sugar, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and whisk vigorously to combine. Whisk in one 16-oz. container sour cream, then stir in one 20-oz. can crushed pineapple, drained, or ¾ cup raisins and one 16-oz. container small-curd cottage cheese. Add noodles to egg mixture and toss to combine. Transfer to prepared baking dish.

Step 3

Stir together 2 cups coarsely crushed cornflakes, ½ tsp. ground cinnamon, and remaining 2 Tbsp. sugar in a small bowl, then sprinkle mixture evenly over noodles. Dot with remaining 2 Tbsp. unsalted butter, cut into pieces.

Step 4

Bake kugel, rotating pan halfway through, until set and edges are golden brown, 55–65 minutes. Let cool slightly before serving.

Do ahead: Noodle kugel can be baked up to 1 day in advance. Cool, then cover casserole dish tightly and refrigerate. Reheat at 350° for 15–20 minutes.