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Cottage Cheese Noodle Kugel (Dairy)

User Rating 4 Star Rating (7 Reviews)


Kosher Dairy Noodle Kugel

Kosher Dairy Noodle Kugel

Giora Shimoni
This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B'Av or Yom Kippur.


  • 16 ounces (400 gm) broad egg noodles
  • 4 Tbsp. (50 gm) butter, melted
  • 1 pound (500 gm) cottage cheese
  • 1 pound (500 gm) sour cream or Israeli white cheese
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 2 Tbsp. vanilla extract
  • 1 1/2 cup crushed cornflakes
  • 2 tsp. cinnamon
  • 1/4-1/2 cup sugar


1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
3. Pour into a greased 9x13 inch pan.
4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
5. Bake at 350°F (180°C) for 45-50 minutes, or until the top is brown.
User Reviews

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 3 out of 5
@rainbeausparkles, Member BakedWithLove

@rainbeausparkles I am sincerely curious about your comment saying that this is not a kugel, what do you consider to be a ""real"" kugel? I do not use any recipes anymore now that I have made noodle kugel many times over the years. I do use most of the ingredients listed in this recipe, minus the cornflake topping, and israeli cheese. I also use more cottage cheese, sour cream, vanilla, I add cinnamon, and sometimes raisins for my mom, since that is the way my family has always made it. I start with the pound of sour cream, and cottage cheese, and taste it as I'm going to see what it needs. I've never had any type of topping on a noodle kugel, and I've had many different types of kugel, though I personally wouldn't make it with the corn flake topping, I think that it could taste good made with the right type of topping ingredients.

10 out of 11 people found this helpful.

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