Noodle Kugel

To know noodle kugel is to have an opinion about noodle kugel. The Ashkenazi Jewish casserole, also known as lokshen kugel, can be sweet or savory, dense or airy, topped or gloriously crispy on its own. Our version is just sweet enough, buttery and rich, with a soft, bouncy center and crisp curls of golden noodles peeking out on top.Full-fat cottage cheese and sour cream make the custard lush without weighing it down, while cinnamon and vanilla nudge it toward the sweet side. The exposed noodles turn deeply browned and crunchy in the oven, while those underneath stay soft and custardy. And save yourself a corner piece—the noodles touching the pan are the best part.Noodle kugel is a natural at Rosh Hashanah, Shabbat, or the break-fast after Yom Kippur, but don’t limit it to the holidays. Serve it warm or at room temperature as a side dish—or eat the leftovers cold the next day.Prefer a cornflake-topped noodle kugel? Try this classic recipe from ‘Gourmet’ →Noodle kugel FAQIs noodle kugel sweet or savory?It can be either. Noodle kugel comes in many forms, from decidedly savory to dessert-adjacent. This version splits the difference: A modest amount of sugar, plus cinnamon and vanilla, makes it lightly sweet, while cottage cheese, sour cream, butter, and salt keep it rich and balanced.Can you make noodle kugel ahead of time?Kugel can be baked, cooled, and refrigerated up to 2 days ahead. To reheat, heat the oven to 325°F. Cover the kugel with foil and bake until heated through, about 20 minutes. To recrisp the top, slide it under the broiler for 2–3 minutes.Can you add raisins to noodle kugel?Yes. Raisins are a common addition to sweet noodle kugel and work well with the cinnamon and vanilla in this recipe. Fold ½–1 cup golden or black raisins in with the noodles before transferring the mixture to the baking dish.