Kugel – Noodle Pudding

Kugel – Noodle Pudding
1 pound uncooked wide egg noodles
8 large eggs
1 1/2 cups sugar
1/8 teaspoon salt
1 teaspoon vanilla
16 ounce carton regular cottage cheese
16 ounce carton real sour cream
2 cans (21 oz each) cherry pie filling

Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray, set aside.

Cook noodles according to package directions; rinse with cool water and drain.

Beat eggs until light and fluffy; gradually beat in sugar, salt and vanilla. Stir in cottage cheese, sour cream and drained noodles. Spread mixture in prepared pan. Bake 1 hour or until Kugel is set in middle and top is lightly browned. Cool, cut in squares; serve with warm or cold cherry pie filling.


Sometimes called Noodle Pudding, Kugel is a Jewish side dish. It’s history dates back centuries, which has allowed it to evolve into many variations – from sweet to savory. For variety: try it low fat with 1% cottage cheese and non-fat sour cream; try it plain; add raisins, cinnamon and nutmeg; try it savory (ie Spinach Kugel). Serves 16
For smaller recipes, cut ingredients in half and bake in 9×9 pan (serves 9).

Savory Spinach Kugel
8 ounces uncooked wide egg noodles
1 package (10 oz) frozen chopped spinach, thawed
4 eggs
16 ounce carton cottage cheese
1 envelop dry onion soup mix

Pre-heat oven to 350 degrees. Spray 9×9 pan with non-stick spray; set aside.

Cook noodles according to package directions; drain and rinse with cold water.

Thaw spinach and drain well. Beat eggs, stir together cottage cheese, soup mix and drained spinach. Place in prepared pan. Bake 1 hour or until Kugel is set. Cool slightly, cut into 9 squares and serve warm or room temperature.

For nutrition analysis go to www.UtahDairyCouncil.com

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