Description
Cinnamon Kugel is a classic Jewish noodle casserole that combines creamy textures with a sweet cinnamon topping. This comforting side dish features tender egg noodles baked in a rich mixture of cottage cheese, sour cream, cream cheese, and eggs, topped with a crunchy, sugary cinnamon crust. Perfect for holiday gatherings or family meals, it’s easy to prepare and delightfully satisfying.
Ingredients
Main Ingredients
- 1 12oz bag of egg noodles, cooked and drained
- 5 large eggs
- 2 cups milk
- 2 cups cottage cheese (16 oz)
- 1 cup sour cream
- 1¼ cups white granulated sugar
- ½ cup butter (one stick), melted
- 6 oz cream cheese, room temperature
- 1½ teaspoons salt
- 1 tablespoon vanilla extract
Topping
- ⅓ cup white granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven and prepare baking dish: Grease a 9×13 inch baking dish thoroughly with butter or non-stick spray. Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking.
- Mix wet ingredients: In a large mixing bowl, beat together 5 large eggs, 2 cups milk, 2 cups cottage cheese, 1 cup sour cream, 1¼ cups white sugar, melted butter, cream cheese, salt, and vanilla extract until the mixture is smooth and well combined.
- Combine noodles and mixture: Stir the cooked and drained egg noodles into the creamy mixture until they are evenly coated.
- Transfer to baking dish: Pour the noodle mixture into the prepared baking dish, spreading it out evenly.
- Prepare topping: In a small bowl, combine ⅓ cup white sugar, ⅓ cup brown sugar, and 1 teaspoon cinnamon. Mix well to create a cinnamon sugar topping.
- Sprinkle topping and bake: Evenly sprinkle the cinnamon sugar mixture over the top of the noodle casserole. Place the dish in the preheated oven and bake for 1 hour or until the top is golden brown and slightly crispy.
- Serve: Remove from oven and let cool slightly. Serve warm or at room temperature as a delicious side dish.
Notes
- Ensure noodles are thoroughly drained after cooking to prevent sogginess.
- Using room temperature cream cheese helps it blend smoothly into the mixture.
- For added texture, you may sprinkle some crushed cornflakes or breadcrumbs on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- This kugel can be made in advance and refrigerated before baking; just allow an extra 10-15 minutes of baking time if chilled.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side
- Method: Baking
- Cuisine: Jewish
