The Best Ever Classic Jewish Noodle Kugel: A Sweet and Savory Delight

Noodle Kugel. The very name conjures up images of family gatherings, holiday feasts, and the warm, comforting aroma of cinnamon and baked noodles. This classic Jewish dish, often served on Shabbat or holidays like Rosh Hashanah and Yom Kippur, is more than just a casserole; it’s a culinary symbol of tradition, love, and shared memories. While variations abound – sweet or savory, with or without raisins, cottage cheese or sour cream – the essence of a good kugel lies in its creamy texture, its perfectly browned top, and its ability to evoke a sense of nostalgia with every bite.

This recipe isn’t just *a* noodle kugel recipe; it’s an attempt to capture the very *best* elements of this beloved dish. It’s a culmination of family secrets, tested techniques, and a whole lot of love. Whether you’re a seasoned kugel maker or a complete novice, this guide will walk you through each step, ensuring a delicious and unforgettable result.

## What is Noodle Kugel?

Before we dive into the recipe, let’s take a moment to understand what exactly noodle kugel is. At its core, kugel is a baked pudding or casserole, traditionally made with noodles or potatoes. Jewish noodle kugel, in particular, typically features egg noodles as the base, bound together with eggs, dairy (like cottage cheese, sour cream, or cream cheese), and sugar. Some variations include raisins, apples, or other fruits for added sweetness, while savory versions incorporate ingredients like onions, vegetables, or even meat.

The beauty of kugel lies in its versatility. It can be served as a side dish or even as a dessert, depending on the sweetness level and accompanying flavors. It’s also a fantastic make-ahead dish, making it perfect for holidays and gatherings.

## The Secret to the Best Ever Noodle Kugel

So, what makes *this* noodle kugel recipe the “best ever”? It’s a combination of factors:

* **High-Quality Ingredients:** Using fresh, high-quality ingredients makes a noticeable difference in the final flavor and texture. Opt for good-quality egg noodles, full-fat dairy products, and fresh spices.
* **Properly Cooked Noodles:** Overcooked noodles will result in a mushy kugel, while undercooked noodles will be too firm. Cook the noodles al dente, just until they’re tender but still have a slight bite.
* **Creamy and Rich Custard:** The custard is the heart of the kugel. A combination of cottage cheese, sour cream, and eggs creates a rich, creamy base that binds the noodles together and adds a delightful tang.
* **Perfectly Balanced Sweetness:** The sweetness level is crucial. This recipe strikes the perfect balance, providing a touch of sweetness without being overly sugary.
* **Golden Brown Crust:** The golden brown crust is the hallmark of a well-made kugel. A generous coating of butter and sugar on top creates a beautiful and delicious crust that adds a delightful textural contrast.
* **Resting Time:** Allowing the kugel to rest for at least 30 minutes after baking helps it to set and allows the flavors to meld together.

## The Best Ever Classic Jewish Noodle Kugel Recipe

Now, let’s get to the recipe! This recipe yields a large kugel, perfect for serving a crowd. Feel free to halve the recipe if you’re making it for a smaller gathering.

**Yields:** 12-16 servings
**Prep Time:** 30 minutes
**Cook Time:** 1 hour

**Ingredients:**

* 1 pound wide egg noodles
* 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing the pan
* 1 cup granulated sugar, plus 2 tablespoons for topping
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon salt
* 4 large eggs, lightly beaten
* 1 (16-ounce) container full-fat cottage cheese
* 1 (16-ounce) container full-fat sour cream
* 1 cup milk
* 1 teaspoon vanilla extract
* 1 cup raisins (optional, but highly recommended)

**Equipment:**

* Large pot
* Colander
* Large mixing bowl
* 9×13 inch baking dish
* Measuring cups and spoons
* Whisk
* Rubber spatula

**Instructions:**

**Get Started:**

1. **Preheat the oven to 350°F (175°C).** Grease a 9×13 inch baking dish with butter. This will prevent the kugel from sticking and ensure easy removal.
2. **Cook the noodles:** Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions, until al dente. Be careful not to overcook the noodles, as they will continue to cook in the oven. Al dente noodles will hold their shape better and prevent the kugel from becoming mushy.
3. **Drain the noodles:** Once the noodles are cooked, drain them in a colander and rinse with cold water. This will stop the cooking process and prevent them from sticking together. Be sure to drain the noodles thoroughly.

**Prepare the Custard:**

4. **Melt the butter:** In a large mixing bowl, combine the melted butter, granulated sugar, cinnamon, nutmeg, cloves, and salt. Whisk until well combined. The melted butter will help to create a rich and flavorful custard.
5. **Add the eggs:** Add the lightly beaten eggs to the butter mixture and whisk until smooth. Make sure the eggs are fully incorporated into the mixture. Lightly beating the eggs beforehand will help to ensure a smooth and even custard.
6. **Incorporate the dairy:** Add the cottage cheese, sour cream, milk, and vanilla extract to the bowl. Use a rubber spatula to gently fold the ingredients together until well combined. Be careful not to overmix, as this can result in a tough kugel. The cottage cheese and sour cream will add a creamy and tangy flavor to the kugel.

**Assemble the Kugel:**

7. **Combine the noodles and custard:** Add the drained noodles to the custard mixture and gently fold until the noodles are evenly coated. Make sure all of the noodles are coated in the custard. This will help to ensure that the kugel is evenly moist and flavorful.
8. **Add the raisins (optional):** If using raisins, gently fold them into the noodle mixture. Raisins add a touch of sweetness and chewiness to the kugel, but they can be omitted if desired.
9. **Pour into the baking dish:** Pour the noodle mixture into the prepared baking dish and spread evenly. Use a spatula to make sure the mixture is evenly distributed in the dish.
10. **Top with butter and sugar:** Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the kugel. This will help to create a golden brown and crispy crust. You can also drizzle a little extra melted butter over the top for added richness and flavor.

**Bake the Kugel:**

11. **Bake:** Bake in the preheated oven for 1 hour, or until the kugel is golden brown and set. The kugel is done when a knife inserted into the center comes out clean. Keep an eye on the kugel while it’s baking, and if the top starts to brown too quickly, tent it with foil.
12. **Rest:** Remove the kugel from the oven and let it rest for at least 30 minutes before serving. This will allow the kugel to set and the flavors to meld together. The kugel can be served warm or at room temperature.

## Tips for Success

* **Don’t overcook the noodles:** As mentioned earlier, overcooked noodles will result in a mushy kugel. Cook the noodles al dente for the best texture.
* **Use full-fat dairy:** Full-fat cottage cheese and sour cream will create a richer and creamier kugel. Low-fat versions can be used, but the texture may be slightly different.
* **Adjust the sweetness to your liking:** If you prefer a sweeter kugel, you can add more sugar to the custard. If you prefer a less sweet kugel, you can reduce the amount of sugar.
* **Add other fruits or nuts:** Feel free to add other fruits or nuts to the kugel, such as apples, cranberries, or walnuts. Get creative and experiment with different flavors!
* **Make it ahead of time:** Noodle kugel is a great make-ahead dish. You can assemble the kugel a day or two in advance and store it in the refrigerator until you’re ready to bake it. Add a few minutes to the baking time if baking from cold.
* **Reheat leftovers:** Leftover kugel can be reheated in the oven or microwave. To reheat in the oven, cover the kugel with foil and bake at 350°F (175°C) until heated through. To reheat in the microwave, heat in short intervals until heated through.

## Variations on the Classic

While this recipe is for a classic sweet noodle kugel, there are endless variations you can try.

* **Savory Noodle Kugel:** Omit the sugar and cinnamon and add sautéed onions, mushrooms, and other vegetables. You can also add shredded cheese or cooked meat.
* **Apple Noodle Kugel:** Add diced apples to the noodle mixture for a sweet and fruity twist.
* **Cranberry Noodle Kugel:** Add dried cranberries to the noodle mixture for a tart and festive flavor.
* **Potato Kugel:** Substitute grated potatoes for the noodles for a hearty and comforting potato kugel.
* **Broccoli Kugel:** Add steamed broccoli florets to the noodle mixture for a healthy and delicious kugel.

## Serving Suggestions

Noodle kugel can be served as a side dish or as a dessert. It’s often served alongside brisket, roasted chicken, or other traditional Jewish dishes. It’s also delicious served with a dollop of sour cream or a sprinkle of cinnamon.

For a dessert option, you can serve noodle kugel with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

## Noodle Kugel: More Than Just a Recipe

Noodle kugel is more than just a recipe; it’s a connection to our past, a celebration of our traditions, and a reminder of the importance of family and community. Sharing a warm kugel with loved ones is a way to create memories and pass down traditions from generation to generation.

So, gather your ingredients, put on some music, and get ready to bake the best ever classic Jewish noodle kugel. You’ll be glad you did!

## Troubleshooting

* **Kugel is too dry:** If your kugel is too dry, you may have overbaked it. Try reducing the baking time next time. You can also add a little extra milk or sour cream to the custard mixture.
* **Kugel is too mushy:** If your kugel is too mushy, you may have overcooked the noodles. Be sure to cook the noodles al dente next time. You may have also used too much liquid in the custard mixture.
* **Kugel is not browning:** If your kugel is not browning, make sure your oven is properly preheated. You can also try broiling the kugel for a few minutes at the end of the baking time, but be careful not to burn it.
* **Kugel sticks to the pan:** Make sure you grease the baking dish thoroughly with butter before pouring in the noodle mixture. You can also line the baking dish with parchment paper for easy removal.

## Storing Leftovers

Leftover noodle kugel can be stored in the refrigerator for up to 3 days. To store, cover the kugel tightly with plastic wrap or aluminum foil. You can also store individual portions in airtight containers.

To reheat leftover kugel, follow the reheating instructions mentioned earlier.

## Frequently Asked Questions (FAQ)

* **Can I freeze noodle kugel?** Yes, you can freeze noodle kugel. To freeze, wrap the kugel tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To thaw, place the kugel in the refrigerator overnight. Reheat as directed above.
* **Can I make noodle kugel without cottage cheese?** Yes, you can make noodle kugel without cottage cheese. You can substitute the cottage cheese with ricotta cheese or cream cheese.
* **Can I use different types of noodles?** While wide egg noodles are the most traditional choice, you can experiment with other types of noodles, such as farfalle or rotini. Just be sure to cook the noodles al dente.
* **Is noodle kugel gluten-free?** No, traditional noodle kugel is not gluten-free, as it contains egg noodles made from wheat flour. However, you can make a gluten-free version by using gluten-free noodles.
* **Can I add a streusel topping?** Absolutely! A streusel topping made with flour, butter, and sugar would be a delicious addition to noodle kugel.

## Final Thoughts

This classic Jewish noodle kugel recipe is a timeless favorite that’s sure to impress your family and friends. With its creamy texture, perfectly balanced sweetness, and golden brown crust, it’s a dish that’s both comforting and delicious. So, go ahead and give it a try. You might just discover your new favorite kugel recipe!
Enjoy!