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Kugel with Cottage Cheese and Sour Cream with Raisins (Jewish)

jewish-kugelsweetcottagecheeseThis cottage cheese noodle kugel is the old-school kugel made by countless Old World bubbes (Yiddish for "grandmother") with the New World addition of a cornflake crumb topping. It is a great brunch dish or post-Yom Kippur breakfast dish served with bagels, lox, and spreads. Cottage cheese noodle kugel is also ideal during the Nine Days (a solemn Jewish holiday time) when vegetarian menus rule, or on Shavuot or Hanukkah when there is a tradition to eat dairy foods. It can be served hot or at room temperature. When you bake it, the sweet aromas will be sure to draw a crowd.

6 oz wide egg noodles
½ stick butter, melted
16 oz cottage cheese
16 oz sour cream or Israeli white cheese gvina levana
4 large eggs, lightly beaten
2 Tbsp. pure vanilla extract
¾ cup sugar, divided
¼ cup golden raisins (optional for extra sweetness)
1½ cups cornflakes, crushed
2 tsp. ground cinnamon

Crush the cornflakes and melt the butter.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13" baking dish that is 2" deep.

Bring a large pot of water to a boil. Add the noodles and cook according to package directions until al dente, about 5-7 minutes.

Drain and rinse the noodles with cold water.

Place the noodles in a large bowl. Add the melted butter, cottage cheese, sour cream or gvina levana, eggs, vanilla, and ½ cup of the sugar (and the raisins, if you use that option). Mix well.

Pour the noodle mixture into the prepared pan and smooth the top with a spatula.

In a medium bowl, mix the cornflakes, cinnamon, and the remaining ¼ cup sugar.

Sprinkle the cornflake mixture evenly over the top of the noodle mixture.

Bake the kugel, uncovered, in the preheated oven for 45-50 minutes or until it is set. The top should be golden brown and a tester inserted in the center should come out clean.

Slice and serve.

Makes 8-10 servings.

Cook's Notes: 

  • Alongside the kugel, serve a salad, like an heirloom tomato salad with goat cheese and arugula, or a romaine salad with sun-dried tomatoes, pecans, and feta. Of course, you can skip the cheese on your salad if you feel the kugel already has plenty.
  • Any leftover kugel can be stored in a sealed container in the refrigerator. It can be eaten cold, room temperature, or warm, and is tasty alongside any meal or as a decadent mid-day snack.