Serves a Crowd

Savory Noodle Kugel

August  4, 2021
0 Stars
Author Notes

While many times noodle kugel has sweetness, cinnamon, and often raisins, this one does not. This takes more after potato kugel, which falls, from what I have seen, more on the savory side. While at first glance it looks heavy, it is not. The noodles become pillowy and tender. With these on the table, you can forgo trying to make mashed potatoes at the last minute because no one will miss them. —thirschfeld

Test Kitchen Notes

Noodle kugel is a traditional baked dish that's usually served during Jewish holidays, but this version is so good, you're going to want to make it any time of the year for any occasion. It can be sweet or savory, and this one most definitely goes the savory route. Featuring sour cream, cottage cheese, Gruyère cheese, and seasoned breadcrumbs, this kugel is filling and comforting and the perfect accompaniment for any holiday or celebration. Sometimes it's made with potatoes, but this version is made with egg noodles. It's served on shabbat as well as Yom Kippur or Rosh Hashana, even as a side dish on Thanksgiving. The possibilities are endless. You can serve the kugel with brisket, turkey, roasted chicken, or latkes.

This kugel is a wonderful side dish, and the recipe is great as is, but you can also include raisins or dried cherries if you want a little bit more of a sweeter taste, as well as whatever spices you prefer, like ground cinnamon or freshly grated nutmeg. Top with some fresh herbs if you have any on hand. The best part about experimenting with the recipe is that it couldn't be easier to make, and there's no fancy equipment or special ingredients required. Simply toss cooked egg noodles with some butter, add a mixture of sour cream, eggs, cheese, cottage cheese, and chopped chives, and let the kugel bake away in the oven for about half an hour. Seriously, though, how can you go wrong with cheese and noodles? —The Editors

  • Prep time 30 minutes
  • Cook time 35 minutes
  • Serves 6 to 8
Ingredients
  • 4 tablespoons unsalted butter, melted, divided, plus more for the pan
  • 8 ounces cooked egg noodles, rinsed and cooled
  • Kosher salt and freshly ground white pepper
  • 2 large eggs, lightly beaten
  • 1 cup organic sour cream
  • 1/2 cup organic cottage cheese
  • 3 tablespoons finely chopped chives
  • 1 cup Gruyère cheese, grated, divided
  • 1/2 cup plain breadcrumbs
In This Recipe
Directions
  1. Heat the oven to 350°F. Butter a 1½-quart casserole dish. In a medium bowl, toss the noodles with 3 tablespoons of the butter; season with salt and pepper.
  2. In another medium bowl, whisk the eggs, sour cream, cottage cheese, chives, and ½ cup of the Gruyère to combine. Add to the noodles and mix well to combine; lightly season with salt and pepper.
  3. In a small bowl, mix the breadcrumbs and the remaining 1 tablespoon of the butter; season with salt and pepper.
  4. Pour the noodles into the prepared pan. Spread the remaining ½ cup of the Gruyère over the noodles. Top with the breadcrumbs. Bake for 30 to 40 minutes, until the edges are bubbling, the crumbs are browned, and the center is set.

See what other Food52ers are saying.

  • Patrick Collins
    Patrick Collins
  • testkitchenette
    testkitchenette
  • susan g
    susan g
  • lastnightsdinner
    lastnightsdinner
  • healthierkitchen
    healthierkitchen

18 Reviews

Patrick C. November 9, 2019
This is a great Kugel. I've used it at countless holidays--Thanksgiving and Passover time in particular. The Gruyere isn't exactly Kosher, but whatever. I don't mind. I guess I could try to find a replacement, but I'll live. It's not like I can live without bacon. I really like the final product, and, especially at Thanksgiving, people don't even know where this dish originates. I've sometimes used cream cheese instead of cottage cheese, but I like both.
 
Bali M. September 2, 2018
Can this be made in advance and FROZEN? Or, how many days in advance can it be made, baked or not baked and kept in the fridge? Thank you, B
 
testkitchenette November 20, 2010
Delicious, I see this gracing my Hanukah table this year.
 
Author Comment
thirschfeld November 20, 2010
That's great!
 
susan G. November 19, 2010
I grew up with something like this, although probably without the cheese. I married into a family where noodle kugel had whipping cream, strawberries, pineapple.... and was delicious. I've been looking for a recipe that is uncompromisingly savory -- to introduce yet another musical, by George you did it!
 
Author Comment
thirschfeld November 20, 2010
I would like to try that one!
 
lastnightsdinner November 15, 2010
No mashed potatoes? Heresy! However, as a lover of starchy foods in all their permutations (especially when combined with cheesy goodness), this looks fantastic.
 
Author Comment
thirschfeld November 15, 2010
Thanks lastnightsdinner, to be honest, as I said below, I have been know to serve both on Turkey day.
 
Sagegreen November 16, 2010
I could not only have both, but even skip the turkey!
 
Author Comment
thirschfeld November 16, 2010
LOL sagegreen
 
dymnyno November 16, 2010
cheese and noodles...noodles and cheese...let's call the turkey off!
 
healthierkitchen November 15, 2010
This sounds great. I'm not a big fan of sweet kugel. I think I will make this over the weekend after Thanksgiving to enjoy with the leftovers! Fewer people to share it with that way.
 
Author Comment
thirschfeld November 15, 2010
Thanks healthierkitchen, I can tell you I am going to enjoy it tonight with roast chicken and I can't wait.
 
Midge November 15, 2010
I would so love to serve this at Thanksgiving in place of mashed potatoes, but sadly certain members of my family would go into a deep funk if there were no mashed potatoes on the table on turkey day.
 
Author Comment
thirschfeld November 15, 2010
I have been known to serve both with great success.
 
Midge November 15, 2010
I may just attempt that, time permitting. Oddly, my chives are still pumping.
 
Lizthechef November 15, 2010
Love this savory version. I'm used to the sweeter version, also good, but this is very appealing!
 
Author Comment
thirschfeld November 15, 2010
Thanks. While I will gladly eat the sweet version I am more of a savory kind of person.