A custardy, sweet noodle kugel with tender noodles, tangy pockets of cottage cheese and sour cream, and a crunchy cornflake-topped crust; best served warm or at room temperature as a comforting side.
Golden-Crunch Noodle Kugel: A Custard-Soft Side with a Cornflake Crown
A sweet, custardy noodle kugel that balances tender egg noodles and tangy pockets of cottage cheese with a crunchy cornflake topping—perfect warm or at room temperature alongside roast dinners or holiday spreads.
Think of this kugel as the cozy, slightly sweet side dish that quietly steals the show. Wide egg noodles become pillowy and custardy after baking, studded with pockets of cottage cheese and sour cream that add a bright, tangy lift against the overall sweetness. A sprinkle of vanilla and cinnamon keeps things familiar and comforting, while lemon zest and raisins add unexpected pops of flavor in each bite.
It’s the kind of recipe that solves a common dinner dilemma: you want something that feels special but doesn’t demand last-minute fuss. The ingredients are pantry-friendly—no fancy equipment—so you can assemble ahead, slide it into the oven, and focus on the main course. The cornflake topping bakes into a golden, buttery crust that gives every spoonful a satisfying crunch to contrast the silky inside.
A couple of small technical notes make a big difference: cook the noodles just to al dente and drain them well so the kugel sets with a creamy texture instead of becoming mushy. Whisk the dairy and eggs until mostly smooth so the cottage cheese breaks up into pleasant tangy pockets rather than large curds. If you like, assemble the dish and refrigerate before baking; it’ll hold well and is delicious served warm or at room temperature for relaxed entertaining.
When it comes out of the oven, expect a gentle aroma of cinnamon and vanilla and a bronzed top flecked with buttery flakes. Serve it alongside roasted chicken, brisket, or a simple green salad—the contrast of textures and flavors makes it an easy crowd-pleaser that conveniently feeds about four and keeps nicely for leftovers.
Ingredients
How to Make Sweet Noodle Kugel Side Dinner
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish with a little butter or nonstick spray.
- Bring a large pot of salted water to a boil and cook the egg noodles until just al dente according to package directions (usually 6–8 minutes). Drain well and return to the pot.
- While the noodles cook, whisk together the cottage cheese, sour cream, eggs, granulated sugar, vanilla, ground cinnamon, kosher salt, and milk in a medium bowl until mostly smooth.
- Stir the melted butter, lemon zest, and raisins into the cheese mixture, then fold that mixture into the drained noodles until evenly combined.
- Pour the noodle mixture into the prepared baking dish and smooth the top with a spatula so it cooks evenly.
- Combine the cornflakes with a pinch of cinnamon and, if desired, 1 tablespoon softened butter and 1 tablespoon sugar; sprinkle the mixture evenly over the kugel to form a crunchy topping.
- Bake the kugel in the preheated oven for 40–45 minutes, until the center is set and the top is golden brown and crisp. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Let the kugel cool 10–15 minutes before slicing to help it set; serve warm or at room temperature as a sweet side alongside savory dishes or a simple green salad.
Recipe Card
Sweet Noodle Kugel Side Dinner
A custardy, sweet noodle kugel with tender noodles, tangy pockets of cottage cheese and sour cream, and a crunchy cornflake-topped crust; best served warm or at room temperature as a comforting side.
- Prep
- 20 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish with a little butter or nonstick spray.
- Bring a large pot of salted water to a boil and cook the egg noodles until just al dente according to package directions (usually 6–8 minutes). Drain well and return to the pot.
- While the noodles cook, whisk together the cottage cheese, sour cream, eggs, granulated sugar, vanilla, ground cinnamon, kosher salt, and milk in a medium bowl until mostly smooth.
- Stir the melted butter, lemon zest, and raisins into the cheese mixture, then fold that mixture into the drained noodles until evenly combined.
- Pour the noodle mixture into the prepared baking dish and smooth the top with a spatula so it cooks evenly.
- Combine the cornflakes with a pinch of cinnamon and, if desired, 1 tablespoon softened butter and 1 tablespoon sugar; sprinkle the mixture evenly over the kugel to form a crunchy topping.
- Bake the kugel in the preheated oven for 40–45 minutes, until the center is set and the top is golden brown and crisp. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Let the kugel cool 10–15 minutes before slicing to help it set; serve warm or at room temperature as a sweet side alongside savory dishes or a simple green salad.
Nutrition
- Carbohydrates
- 76
- Saturated Fat
- 11
- Sodium
- 430
- Fiber
- 2.5
- Unsaturated Fat
- 9.5
- Protein
- 19
- Fat
- 21
- Cholesterol
- 130
- Trans Fat
- 0.5
- Calories
- 560
- Sugar
- 30