Noodle kugel, a staple Eastern European Jewish comfort food, is a cross between a main dish and a dessert — heavy, rich, and substantial. It’s often served at holidays and is especially appropriate for the Jewish New Year (Rosh Hashanah), when sweet foods are favored. Noodle Kugels are especially great alongside long-cooked brisket and rich meat stews, as is its close cousin, the savory Potato Kugel.
Sweet Noodle Kugel
- 9 by 13-inch oven proof casserole dish
- Stand Mixer with paddle attachment
- 12 oz Package wide egg noodles
- 8 oz Cream cheese at room temperature
- 2 cup Sour cream
- 1 cup Cottage cheese
- ¼ lb Unsalted butter at room temperature
- 1 tsp Orange zest (optional)
- 1 cup Sugar
- 6 large Eggs
- 1 tsp Ground cinnamon
- 1 cup Golden raisins, optional
- 2 cups Crushed corn flakes (or frosted flakes for sweeter)
- 4 tbsp Melted butter
- Bring a pot of lightly salted water to a boil. Boil noodles following package instructions. Careful not to overcook. Rinse in cold water to stop cooking, drain, and set aside in a large bowl.Beat the cream cheese and softened butter with an electric mixer until thoroughly blended and softened. Beat in sugar until well blended. Add sour cream, orange zest, and cottage cheese. Blend thoroughly. Beat in eggs one at a time and then stir in cinnamon and raisins, if using.Pour mixture into bowl with noodles and mix everything together. Pour noodles into a greased casserole dish. Combine crushed corn flakes with melted butter and sprinkle over noodles.Plae casserole on the middle rack of a preheated 350°F (175°C) oven. Bake for 1 hour until crust is golden and crispy. Cut into squares and serve.
- Noodle Kugel is equally delicious served hot, room temperature, or cold.