Noodle Kugel

Noodle Kugel Recipe


Base Ingredients

  • 12 oz fresh campanelle noodles
  • 1/2 stick butter (melted & browned)
  • 1.5 cups sour cream
  • 6 eggs

Savory Version

  • 2 Tbsp minced herbs
  • 2 yellow onion, sliced thinly

Sweet Version

  • 1/2 cup sugar/agave/honey/etc.
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla
  • diced apple, pear or cranberries (optional)


  1. Butter a large casserole dish and preheat oven to 350° F.
  2. Cook noodles according to pack instructions until al dente, drain and set aside.
  3. To a food processor or blender, add in Base Ingredients aside from noodles.
  4. Add ingredients for either the savory or sweet version. Save diced fruit for later step.
  5. Blend together until smooth and light, then taste the mixture to make sure it's as sweet or savory as you want it.
  6. Transfer your cooked noodles to a mixing bowl, add mixture from the food processor and if using, add diced fruit.
  7. Mix it up until no noodle is left un-sauced. You want all of the noodles to be evenly coated, but you don't want them to be swimming.
  8. Pour the noodle mix into your prepared pan.
  9. Bake the kugel until the liquid has set, the topping is toasted, and the noodles on the outside of the pan are a bit brown and crispy (40 - 60 mins).

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