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What is the sweet science of a Noodle Kugel?

Noodle Kugel from the Stage Deli – 1 hour 15 minutes (45 min for baking)

Noodle kugel is a traditional Jewish dish of egg noodles baked in a sweet or savory custard. It is typically served as part of a brunch or breakfast-for-dinner buffet with bagels, lox, and spreads. There are many recipes for kugel and each one differs based on the ingredients and family tradition.

  • Boil water. When water is bubbling, add package of noodles and cook according to package. When cooked, pour into a colander to drain and rinse with cold water, then pour noodles into the pan.

  • Melt butter in microwave.

  • To this bowl add cottage cheese, sour cream, ½ the sugar, vanilla.

  • In a separate bowl beat eggs, then pour into cheese/butter mixture. Mix well.

  • Pour mixture over noodles and mix making sure not to break the noodles.

  • In a separate bowl, measure cornflakes. Crush the corn flakes into crumbs.

  • Mix together the crumbs of cornflakes, cinnamon, and the remaining sugar.

  • Sprinkle the cornflakes mixture on top of the noodles.

  • Bake for 15 minutes then serve.

Kitchen needs

pan, large pot, colander, 2 small bowls, 1 large bowl, teaspoons, tablespoons, measuring cup, fork for beating eggs, wooden spoon.


16 ounces of egg noodles, 4 tablespoons butter, 16 ounces cottage cheese, 4 eggs, 16 ounces sour cream, 1 cup sugar, 2 tablespoons vanilla, 1 ½ cups corn flakes, 2 teaspoons cinnamon.

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