Imagine a dish that perfectly straddles the line between savory and sweet, a comforting hug in a casserole dish. That’s the magic of a classic noodle kugel! This beloved dish features tender egg noodles baked in a creamy, lightly sweetened custard of eggs and farmer cheese, spiced with a gentle warmth from cinnamon and nutmeg. It’s not quite a dessert, but its subtle sweetness makes it an incredible star for a weekend brunch or a satisfying lunch paired with a crisp green salad. The top bakes to a perfect golden brown, offering a delightful contrast to the soft, pudding-like interior. It’s a timeless recipe you’ll want to make again and again.
Ingredients
• 12 oz / 340g wide flat egg noodles
• 3 large eggs
• ¼ cup / 50g granulated sugar
• 10 oz / 280g hoop or farmer cheese, crumbled
• ½ tsp / 2.5g fine sea salt
• ½ tsp / 1.5g ground cinnamon, plus more for garnish
• ¼ tsp / 0.5g ground nutmeg
• ¼ cup / 57g unsalted butter, divided
• Sour cream or Greek yogurt, for serving (optional)
Instructions
1. Cook the egg noodles in a large pot of heavily salted boiling water for 8 to 10 minutes, until tender but still firm (al dente). Drain them immediately.
2. In a large bowl, lightly whisk together the eggs, sugar, crumbled farmer cheese, salt, ½ tsp. cinnamon, and nutmeg. Cut half of the total butter (2 tbsp / 28g) into small bits. Gently stir the drained noodles into the egg and cheese mixture, along with the cut-up butter.
3. Preheat the oven to 350°F / 175°C. Place 1 tablespoon of the remaining butter in a medium-sized casserole dish and heat it in the oven until melted. Carefully remove the hot dish and tilt it to coat the bottom and sides. Spoon the kugel mixture into the prepared dish.
4. Sprinkle the top with a little more cinnamon and dot with the last tablespoon of butter. Bake for 25 to 30 minutes, or until the top is golden brown and the custard is set. Let rest for a few minutes before serving warm.
Nutritional Information
• Nutritional Highlights
• Serving Size: 1 slice (1/6th of kugel)
• Calories: Approx. 450 kcal
• Protein: 18g
• Carbohydrates: 45g
• Fat: 22g. This dish is a wonderful source of protein from the eggs and cheese, making it a satisfying vegetarian meal. Please note these are estimates and can vary based on specific used.
Pro Tips
• for Perfect Kugel
• Don’t overcook your noodles in the first step! They will continue to cook in the oven, and starting with al dente noodles prevents a mushy final texture.
• For a classic sweet addition, stir in ½ cup of golden raisins or a finely diced tart apple along with the noodle and cheese mixture before baking.
• To make ahead, assemble the entire kugel in the casserole dish, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, adding 5-10 extra minutes to the bake time as needed.
• For a richer, tangier custard, substitute ¼ cup of the farmer cheese with full-fat cream cheese or sour cream.
FAQ
Q: Is this vegetarian noodle kugel a good source of protein
A: Yes, this noodle kugel is an excellent source of vegetarian protein. A single serving contains approximately 18 grams of protein, primarily from the generous amounts of eggs and farmer cheese used in the creamy custard base, making it a very satisfying meal.
Q: Can I make this kugel with a different cheese
A: Absolutely. If you can’t find farmer cheese, full-fat small-curd cottage cheese is a great substitute. For an even richer and tangier flavor, you can replace about a quarter cup of the farmer cheese with full-fat cream cheese or sour cream, as noted in the pro tips.
Q: Can this noodle kugel be made vegan
A: Adapting this traditional recipe to be fully vegan is challenging due to its reliance on eggs and dairy for the custard. You would need to use a vegan egg substitute, vegan butter, and a plant-based cheese alternative like vegan cream cheese or a homemade tofu-based ‘ricotta’. While possible, these substitutions will significantly alter the classic taste and pudding-like texture.
Q: How do I store leftover kugel
A: Store any leftover noodle kugel in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold straight from the fridge, or reheat individual slices in the microwave or in a low-temperature oven until warmed through.
