Noodle Kugel

Noodle Kugel

Noodle kugel is one of those traditional Jewish holiday side dishes that everyone I know serves, and everyone makes it differently. Today, I made it for the Preschool International Potluck lunch. I have to admit that this is not my own recipe. I believe it came from my uncle’s mother. Before that, who knows?

Now, one of the biggest debates of all time is whether or not to include raisins. I opted to leave them out because some people are very anti-raisin in their kugel. Although it did turn out delish, and there was very little left at the end of the lunch, I think it was lacking for the lack of raisins. Without the raisins, there’s a more bland taste to the kugel, except for the sweetness of the topping. I think I prefer with raisins, because they add a bit of sweetness throughout. If you choose to go the raisin route, I recommend golden raisins, as opposed to the regular dark raisins. Mainly because I think the dark ones look like bugs. But, that could just be my grandfather’s influence. In any case, I will be making this again, with raisins, for Thanksgiving at my in-laws.

Main Ingredients:

  • ½ lb wide or medium egg noodles
  • 8 oz. pkg cream cheese (softened)
  • 1 stick butter   (softened)
  • 2 C milk
  • 4 eggs, beaten
  • 4 T sugar
  • ½ t salt
  • ½ C raisins (optional – see above discussion)

Topping Ingredients:

  • 1½ C Corn Flake Crumbs
  • 1/4 C Sugar
  • 1 tsp Cinnamon


  1. Preheat oven to 375.
  2. Cook and drain noodles.
  3. Heat milk.
  4. Add softened cream cheese and butter until blended/dissolved.
  5. Blend eggs w/noodles, milk mixture, 4 T sugar, salt and (optional) raisins (It will be watery).
  6. Pour into greased 9 x 13 pan.
  7. Mix together crushed Corn Flake crumbs, sugar, and cinnamon for topping.
  8. Sprinkle topping over noodle mixture.
  9. Dot with butter.
  10. Bake at 375 for 45 min.

I apologize for the lack of images, but gremlins seem to be working on my blog.

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