Noodle Kugel

Noodle Kugel is a classic Jewish recipe often made during holidays. It can be served as a side dish or stand-alone sweet dessert. This recipe uses whole wheat egg noodles instead of regular egg noodles and non-fat, plain Greek yogurt instead of sour cream.
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert, Side Dish
Cuisine Jewish
Servings 12


  • 12 oz whole wheat egg noodles wide
  • 1/2 cup sugar
  • 6 large eggs
  • 16 oz cottage cheese low-fat
  • 16 oz Greek yogurt plain, non-fat
  • 1/4 cup butter melted
  • 1 tsp vanilla
  • 1 cup raisins


  • Preheat the oven to 350 degrees.
  • Soak raisins in warm water until plump or about 30 minutes.
  • Use a hand mixer or food processor to blend the sugar, eggs, cottage cheese, Greek yogurt, melted butter, and vanilla until smooth. Set aside.
  • Bring a large pot of water to a boil and add in the egg noodles. Cook for 5 minutes. Drain the noodles and rinse with cold water to stop the cooking.
  • Lightly spray or butter a 13 x 9 inch pan and pour the cooked noodles into the pan. Pour the batter over the noodles and stir until combined.
  • Drain the raisins and add 3/4 cup of raisins into the noodle mix and combine well. Top the noodle casserole with the remaining 1/4 cup of raisins.
  • Bake the noodle kugel in the oven for 60 minutes.
  • Let the kugel cool slightly before cutting and serving.


This dish is also good served cold. If desired, serve with whipped cream or ice cream. You can also add cinnamon and/or brown sugar. Sugar can also be substituted with 1/4 cup of Splenda to reduce calories.
Make it savory by using salt, pepper, thyme, and sage instead of sugar and raisins. Thyme and sage can be substituted with an Italian seasoning blend. Some kugel recipes also incorporate shredded potatoes, carrots, onion, and zucchini.
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