Mom’s Kugel

by Chef

Serves: 12x9 panPrep Time: 10-15 minutesCook Time: 50 minutes


For the kugel:

  • 1 16-ounce bag wide egg noodles
  • 6 eggs
  • 1 cup sugar
  • 1 pint low-fat, small-curd cottage cheese
  • 1 pint low-fat sour cream
  • 1/2 (15-ounce) box golden raisins
  • 1/4 cup melted butter
  • 2 teaspoons vanilla
  • Pinch cinnamon


For the egg noodles: Set a 2-gallon tall stockpot over medium-high heat. Fill halfway with water and bring to a boil. Add noodles and stir. Once water returns to a boil, reduce heat to medium and let noodles simmer for 6 to 8 minutes or until they become tender and al dente. Do not overcook. Empty stockpot into a large colander and run cold water over noodles, stirring well to cool and stop the cooking process. Drain off water completely. Transfer the cooked noodles into a large mixing bowl.

Note: Eggs noodles will vary in thickness and cooking time. Thin egg noodles may cook in 3 to 4 minutes. Thick egg noodles may take 6-8 minutes.

For the kugel: Preheat oven to 350F. Coat a casserole dish with butter pan spray. In a large mixing bowl add eggs, sugar, cottage cheese, sour cream, raisins, butter, and vanilla. Use a whisk to blend well. Pour the wet mixture over noodles and stir with your hands to distribute the mixture evenly. Transfer mixture to the coated casserole dish.  Sprinkle several pinches of cinnamon over top of kugel.

Cover with foil and place on middle rack in the oven. Bake for 30 minutes, and for additional crispy noodle edges, remove the foil and cook uncovered for remaining 15 to 20 minutes. Total baking time is approximately 50 minutes. Let sit for 30 minutes before portioning into squares.

Note: I like to make kugel one day ahead and store in the refrigerator. Next day, cut squares and reheat, loosely covered, in the casserole dish for 20 minutes at 350F just before serving