Cottage Cheese Noodle Kugel (Dairy)

Cottage Cheese Noodle Kugel
Cottage Cheese Noodle Kugel. © Miri Rotkovitz
  • 65 mins
  • Prep: 10 mins,
  • Cook: 55 mins
  • Yield: Serves 8 to 10
Ratings (33)

Giora Shimoni's Cottage Cheese Noodle Kugel is the old school kugel made by countless Old World bubbes, with the New World addition of a cornflake crumb topping. It is a great brunch or post Yom-Kippur break fast dish, served with bagels, lox, and spreads. It is also ideal during the 9 Days, when vegetarian menus rule, or on Shavuot or Hanukkah, when there is a tradition to eat dairy foods. 

Make It A Meal: Lots of folks think of kugel as a side dish, but it totally works at the center of a breakfast-for-dinner (aka "brinner") menu, too. Get your veggies in with a bowl of Roasted Carrot, Apple, and Celery Soup or Zucchini Basil Soup. Alongside the kugel, serve a salad, like this Heirloom Tomato Salad with Goat Cheese and Arugula, or this Romaine Salad with Sun Dried Tomatoes, Pecans, and Feta. Of course, you can skip the cheese on either salad if you feel the kugel already has plenty! If the kugel's sweet cinnamon-sugar cornflake topping isn't dessert enough for you, finish the meal with a fruit-laden treat, like this Apple and Dried Cherry Crisp, a couple of Chocolate Hazelnut Stuffed Dates, or a slice of this Sugar Pumpkin Pie with Olive OIl Crust

Updated by Miri Rotkovitz.

What You'll Need

  • 1 pound (16 ounces/400 gm) wide egg noodles
  • 1/2 stick  (4 tablespoons/50 gm) butter, melted
  • 16 ounces (500 gm) cottage cheese
  • 16 ounces (500 gm) sour cream or Israeli white cheese (gvina levana)
  • 4 large eggs, lightly beaten
  • 3/4 cup sugar
  • 2 tablespoons pure vanilla extract
  • 1-1/2 cups cornflakes, crushed
  • 2 teaspons cinnamon
  • 1/4 cup golden raisins (optional for extra sweetness).

How to Make It

1. Preheat  the oven to 350°F (180°C).  Butter a 9- x 13- x 2-inch baking dish. Bring a large pot of water to a boil. Add the noodles and cook according to package directions until al dente, about 5 to 7 minutes. Drain and rinse with cold water.

2. Place the noodles in a large bowl. Add the melted butter, cottage cheese, sour cream or gvina levana, eggs, sugar and vanilla (and the raisins, if you use that option).

Mix well. Pour the noodle mixture into the prepared pan, and smooth the top with a spatula. 

3. In a medium bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture evenly over the top of the noodle mixture.

4. Bake the kugel, uncovered, in the preheated oven for 45-50 minutes, or until it is set, the top is golden brown, and a tester inserted in the center comes out clean.