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Cinnamon Noodle Kugel

Cinnamon Noodle Kugel

minichef

"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."
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Ingredients

1 h 30 m servings 328 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch baking dish.
  3. 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.
  4. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
  5. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
  6. Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
  7. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 16
  1. 21 Ratings

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Most helpful positive review

This Kugel is almost like my mother used to make. The only difference was she added raisins. I am diabetic so I used splenda instead of sugar and the splenda 1/2 & 1/2 brown sugar. I also used 1...

Most helpful critical review

This was an okay recipe. It actually made way more than recipe indicated so we had too much leftover and no one wanted it the next day. I gave it two stars because, if we liked it, it would ha...

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This Kugel is almost like my mother used to make. The only difference was she added raisins. I am diabetic so I used splenda instead of sugar and the splenda 1/2 & 1/2 brown sugar. I also used 1...

This was amazing! My whole family loved it and I will definitely be making it again.

I made spelt egg noodles for this. Instead of sugar, I used honey to sweeten this. I omitted the topping, but sprinkle cinnamon all over the top once baked! It was a delicious hit that we enj...

We were invited to a dear friend's house for Christmas dinner this year. I made and brought this kugel as a side dish. It was a HUGE hit! So delicious. I did change some things though. I us...

Spectacular!!! As the Jewish girl in my husband's Christian family, I made this kugel to add a Jewish touch to Christmas brunch at my mother-in-law's house. Everyone loved it! Tons of complim...

This turned out great! My only concern after adding raisins and 3 large apple bits is that the juices did overflow my two 9x9" pans and drip into the oven. The taste was to die for, but I'll be...

I made this recipe recently with a 2 minor changes...I used pineapple cottage cheese and 16 oz of noodles...this was my first attempt at kugel...my sister came over from dinner that night and lo...

Delicious - I did change the 1 cup of sugar to 1/3 cup brown sugar & 1/3 cup white sugar. Next time I might lower to 1/4 cup of each sugar. My son says his new favorite food is this kugel.

Great flavor, just like my grandma used to make. Only thing I'd recommend is drop the milk from 2 cups to 1.5 cups. It's a little too wet. Cooked for 15 mins longer that recommended and was stil...

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