Sweet Cheese Noodle Kugel. An egg-noodle casserole with cottage cheese, sour cream, raisins and cinnamon, baked until set. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
Jump to ingredients · Jump to method
A sweet baked noodle dish
Sweet noodle kugel has many family versions. This working one folds wide egg noodles into a cottage-cheese, sour-cream and egg mixture with cinnamon and golden raisins, then bakes into sliceable squares.
It is an editorial draft, not a claim of traditional authority or a tested family recipe. The twelve portions and set need a kitchen trial.
Cook noodles lightly first
Boil noodles just shy of tenderness because they will continue to cook in the cheese mixture. Drain well so excess water does not thin the custard.
The dry noodle weight is twelve ounces; a different package size changes how much binder covers each noodle.
Ingredients for 12 squares
| Ingredient | Amount | Use |
|---|---|---|
| Wide egg noodles, dry | 12 ounces | Cook just shy of package tenderness. |
| Cottage cheese | 1 cup | Dairy base. |
| Sour cream | 1 cup | Dairy base. |
| Cream cheese, softened | 4 ounces | Dairy base. |
| Large eggs | 3 eggs | Set casserole. |
| Granulated sugar | 1/2 cup | Sweetness. |
| Golden raisins | 1/2 cup | Fold through. |
| Ground cinnamon | 1 teaspoon | Flavor. |
| Vanilla extract | 1 teaspoon | Flavor. |
| Fine salt | 1/2 teaspoon | Balance. |
| Unsalted butter, melted | 2 tablespoons | Grease dish and finish top. |
Step-by-step method
- Heat oven to 350°F. Cook 12 oz wide egg noodles in boiling water just shy of package tenderness, about six to eight minutes depending on brand, then drain well. Brush a 9-by-13-inch baking dish with some of the measured 2 tbsp melted butter.
- Whisk 1 cup cottage cheese, 1 cup sour cream, 4 oz softened cream cheese, three eggs, 1/2 cup sugar, 1 tsp cinnamon, 1 tsp vanilla and 1/2 tsp salt until combined. Fold in drained noodles and 1/2 cup golden raisins.
- Spread in the buttered dish and brush remaining melted butter lightly over the top. Bake about 45–50 minutes until edges are golden and the center of the egg-and-dairy casserole reaches at least 160°F on a food thermometer.
- Rest approximately twenty minutes before cutting twelve provisional squares. Measure center set, noodle tenderness, sweetness and portion size during a kitchen trial.
Mix a uniform filling
Whisk cottage cheese, sour cream, softened cream cheese, eggs, sugar, cinnamon, vanilla and salt until combined. Fold in golden raisins and drained noodles.
Use part of the measured melted butter to grease the dish and the rest on top. Do not add an unmeasured crumble or fruit topping to the pictured dish.
Bake to the center
Bake in a nine-by-thirteen-inch dish until the top and edges color and the egg-containing center reaches 160°F according to FDA egg-dish guidance.
A browned edge alone does not prove that the middle has set. Rest twenty minutes to allow cleaner provisional squares.
Serving and keeping
Serve warm or after a brief cooling rest. The dairy-and-egg casserole should not be left on a buffet indefinitely.
No exact leftover storage time, freezer behavior or reheating texture has been established. PBS Food provides a kugel reference, not proof this distinct ratio yields the intended slice.
Kugel questions
Are these noodles savory?
No. The measured version uses sugar, raisins, cinnamon and vanilla.
How many squares?
Twelve provisional pieces from a 9-by-13-inch pan, subject to testing.
How is the center checked?
Use a food thermometer for at least 160°F in the egg-containing center.
Further reading and related Chefly recipes: PBS Food sweet noodle kugel; FDA egg-dish cooking guidance. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Sweet Cheese Noodle Kugel. Category: Casseroles. 12 squares. Prep approximately 20 minutes; cooking approximately 60 minutes; additional cooling/chilling approximately 20 minutes; total approximately 100 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 12 ounces Wide egg noodles, dry; 1 cup Cottage cheese; 1 cup Sour cream; 4 ounces Cream cheese, softened; 3 eggs Large eggs; 1/2 cup Granulated sugar; 1/2 cup Golden raisins; 1 teaspoon Ground cinnamon; 1 teaspoon Vanilla extract; 1/2 teaspoon Fine salt; 2 tablespoons Unsalted butter, melted.
Instructions: Heat oven to 350°F. Cook 12 oz wide egg noodles in boiling water just shy of package tenderness, about six to eight minutes depending on brand, then drain well. Brush a 9-by-13-inch baking dish with some of the measured 2 tbsp melted butter. Whisk 1 cup cottage cheese, 1 cup sour cream, 4 oz softened cream cheese, three eggs, 1/2 cup sugar, 1 tsp cinnamon, 1 tsp vanilla and 1/2 tsp salt until combined. Fold in drained noodles and 1/2 cup golden raisins. Spread in the buttered dish and brush remaining melted butter lightly over the top. Bake about 45–50 minutes until edges are golden and the center of the egg-and-dairy casserole reaches at least 160°F on a food thermometer. Rest approximately twenty minutes before cutting twelve provisional squares. Measure center set, noodle tenderness, sweetness and portion size during a kitchen trial.
Allergens: Wheat; Egg; Milk; Check egg noodle and dairy labels. Review packaged ingredients and cross-contact before serving.
Print
Sweet Cheese Noodle Kugel
- Total Time: 100 minutes
- Yield: 12 servings 1x
Description
A 9-by-13-inch sweet egg-noodle kugel cut into twelve squares.
Ingredients
- 12 ounces Wide egg noodles, dry
- 1 cup Cottage cheese
- 1 cup Sour cream
- 4 ounces Cream cheese, softened
- 3 eggs Large eggs
- 1/2 cup Granulated sugar
- 1/2 cup Golden raisins
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Fine salt
- 2 tablespoons Unsalted butter, melted
Instructions
- Heat oven to 350°F. Cook 12 oz wide egg noodles in boiling water just shy of package tenderness, about six to eight minutes depending on brand, then drain well. Brush a 9-by-13-inch baking dish with some of the measured 2 tbsp melted butter.
- Whisk 1 cup cottage cheese, 1 cup sour cream, 4 oz softened cream cheese, three eggs, 1/2 cup sugar, 1 tsp cinnamon, 1 tsp vanilla and 1/2 tsp salt until combined. Fold in drained noodles and 1/2 cup golden raisins.
- Spread in the buttered dish and brush remaining melted butter lightly over the top. Bake about 45–50 minutes until edges are golden and the center of the egg-and-dairy casserole reaches at least 160°F on a food thermometer.
- Rest approximately twenty minutes before cutting twelve provisional squares. Measure center set, noodle tenderness, sweetness and portion size during a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 20 minutes, included in the total.
Untested estimate: roughly eight-minute noodle boil and 45–50-minute bake, then twenty-minute rest; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 20 minutes
- Cook Time: 60 minutes
- Category: Casseroles
Nutrition
- Serving Size: One twelfth of the casserole