Best Beckys Noodle Kugel Recipes

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NOODLE KUGEL



Noodle Kugel image

A classic kugel recipe, just the right amount of dense and rich, with a sprinkling of raisins and a slightly secret ingredient from my grandfather. Perfect for Rosh Hashana or the break fast meal on Yom Kippur.

Provided by Katie Workman

Categories     Main Course

Time 1h35m

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter (cut into pieces, plus extra for buttering the pan)
1 cup raisins
Grated zest and strained juice of 1 orange
1 package (12 ounces wide egg noodles)
6 large eggs
2 cups cottage cheese
2 cups sour cream
2 cups whole milk
½ cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
½ teaspoon kosher or coarse salt

Steps:

  • Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
  • Combine the raisins and the orange juice and set aside to soak. Cook the noodles according to the package directions.
  • Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.
  • Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.
  • Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.
  • Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.

Nutrition Facts : Calories 373 kcal, Carbohydrate 29 g, Protein 11 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 158 mg, Sodium 370 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

NOODLE KUGEL



Noodle Kugel image

Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h25m

Yield 12

Number Of Ingredients 14

1 cup packed dark brown sugar
1¼ cups all purpose flour, spooned into measuring cup and leveled off
1 teaspoon ground cinnamon
¼ teaspoon salt
1 stick unsalted butter, cold, cut into ½-inch chunks
One 12-oz bag wide egg noodles
4 large eggs
One 8-oz container sour cream
One 8-oz package cream cheese, softened (microwave for 15-20 seconds to soften)
2 cups half & half
½ cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
½ teaspoon ground cinnamon

Steps:

  • Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
  • Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
  • Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
  • In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
  • Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
  • Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)

Nutrition Facts : ServingSize 1 slice, Calories 506, Fat 25 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 30 g, Fiber 1 g, Sodium 209 mg, Cholesterol 152 mg

CINNAMON NOODLE KUGEL



Cinnamon Noodle Kugel image

I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.

Provided by minichef

Categories     Side Dish

Time 1h30m

Yield 16

Number Of Ingredients 13

1 (12 ounce) package wide egg noodles
6 eggs, beaten
1 (16 ounce) package small curd cottage cheese
2 cups whole milk
1 cup sour cream
1 cup white sugar
6 tablespoons butter, melted
1 (4 ounce) package cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon salt
⅓ cup white sugar
¼ cup brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
  • Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
  • Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
  • Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 38.3 g, Cholesterol 120.2 mg, Fat 14.8 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 8.4 g, Sodium 361.8 mg, Sugar 22.1 g

SWEET NOODLE KUGEL



Sweet Noodle Kugel image

This is the style of kugel we'd get in a New York City area Jewish deli, and that my relatives would make for holidays. There seems to be endless variations of this noodle pudding now, but for me this is the authentic original version. Refrigerate leftovers.

Provided by amyh

Categories     Hanukkah Kugel

Time 1h5m

Yield 8

Number Of Ingredients 9

1 (8 ounce) package wide egg noodles
2 cups small curd cottage cheese
1 ½ cups sour cream
½ cup white sugar
½ cup raisins
3 large eggs, beaten
½ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
  • Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.2 g, Cholesterol 120.7 mg, Fat 14.7 g, Fiber 1.4 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 429.3 mg, Sugar 19.5 g

NOODLE KUGEL



Noodle Kugel image

I make this traditional dish along with other Jewish specialties for an annual Hanukkah/Christmas party with our friends. -Lauren Kargen Williamsville, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 15 servings.

Number Of Ingredients 9

1 package (1 pound) egg noodles
1/2 cup butter, melted
8 large eggs
2 cups sugar
2 cups sour cream
2 cups 4% cottage cheese
TOPPING:
3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
3 tablespoons butter, melted

Steps:

  • Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold.

Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 191mg cholesterol, Sodium 261mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 12g protein.

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL



The Best Ever Classic Jewish Noodle Kugel image

This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!

Provided by Jewish Soul Food

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package egg noodles
½ cup margarine
4 eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g

NOODLE KUGEL



Noodle Kugel image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick unsalted butter, plus more for the dish
1 large onion, chopped
1 tablespoon plus 1/4 teaspoon sugar
Kosher salt
12 ounces wide egg noodles
Freshly ground pepper
3 large eggs
2 cups small-curd cottage cheese
2 cups sour cream
2 cups whole milk
Pinch of ground cinnamon
1/2 teaspoon grated orange zest
3 cups cornflakes, coarsely crushed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 teaspoon sugar and cook until soft and golden brown, 8 to 10 minutes. Transfer to a large bowl, reserving the skillet.
  • Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add to the bowl with the onion mixture; season with salt and pepper.
  • Pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 tablespoon sugar and 1 teaspoon salt in a food processor until smooth. Add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 tablespoons butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake until just set, 35 to 40 minutes. Let rest 10 minutes before serving.

NOODLE KUGEL



Noodle Kugel image

Provided by Dave Lieberman

Categories     side-dish

Time 50m

Yield 6-8 servings

Number Of Ingredients 8

1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins

Steps:

  • Preheat oven to 375 degrees F.
  • Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
  • Bake until custard is set and top is golden brown, about 30 to 45 minutes.

NOODLE KUGEL



Noodle Kugel image

Provided by Ina Garten

Yield 10 servings

Number Of Ingredients 10

1 pound wide egg noodles
5 extra-large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

Steps:

  • Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
  • Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
  • In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
  • Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

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