A Tale of Noodle Kugel

Last week, I stopped by my dear friend Lindsey's place to cook up a storm and chat about cookbooks and drink honey tea and laugh. A lot. Enter Noodle Kugel, a dish my coworker raved about and one I wanted to make for my Jewish boyfriend. As I know little of traditional Jewish recipes, who better than a Southern Jewish girlfriend to help me out.  THANKS FRIEND. And also thanks to my dear coworker for her mom's tried and tested recipe. THANKS TO ALL.

So here's the thing about Noodle Kugel. Is it sweet? Is it savory? Is this part of your main meal? Is it dessert? I had alot of questions and I am still not sure they have all been answered at this point. All I know is, it is sooo luxurious. I mean, it's so indulgent it's dirty. Real dirty. Felt real dirty making this dish. Creamed cottage cheese. Cream cheese. Butter. Sugar. Egg noodles. FROSTED FLAKES. This is not for the faint of heart. It's a big deal, and it will let you know that. This is a combination of sweet and savory and almost custard-like in consistency. Best eaten as its own standout piece, in my opinion. Whatevs.

P.S. I'm still recovering from this dish.



Boil noodles in salted water, drain, set aside.

Beat eggs with sugar

Beat cream cheese with milk, add sour cream, cottage cheese, melted butter, and vanilla.

Add egg mixture to cheese mixture and add noodles.

Pour into a 9 x 13 pan. 

Combine topping ingredients and sprinkle on top of kugel.

Bake 350 degrees for 40 minutes.


3/14 lb egg noodles

1/4 cup sugar

1/4 cup milk

1 lb creamed cottage cheese

1 tsp vanilla

6 eggs

8 oz cream cheese

1 pint sour cream

1/4 lb butter melted


1/2 box crushed frosted flakes

1 cup brown sugar

1/4 lb butter, melted

1 cup crushed walnuts