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Recipe Collection

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Prep time: 15-20 mins

Cook time: 1 hour

Yield: 12-15 servings

Noodle kugel has been a staple at our family’s dinner table since Grandma and Grandpa lived in this old farmhouse. Whether we are celebrating a sweet new year on Rosh Hashanah or making a dish to bring to a Chanukah party, this one is always a favorite. As dairy farmer members and owners of the Cabot Creamery Cooperative, we always seek out dairy-rich recipes. The one uses milk, butter and sour cream sourced right from our farm and satisfies the appetite of our dairy-farming family!


  • 2 pounds wide egg noodles
  • ½ cup butter
  • 1 cup whole milk
  • 5 eggs
  • 1/3 cup sugar
  • 2 teaspoon vanilla
  • ½ teaspoon salt
  • 2 cups (16-ounce container) sour cream
  • 1 20-ounce can crushed pineapple, drained
  • ½ cup raisins (optional)
  • Topping
  • 2 cups corn flakes, finely crushed
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted


  • Preheat oven to 350 degrees and grease a 9x13-inch glass or ceramic baking dish.
  • Fill a large pot with water, bring to a boil and add egg noodles, cooking until al dente according to instructions on package. Drain, return to cooking pot and add butter, tossing until noodles are coated.
  • Whisk together milk, eggs, sugar, vanilla and salt until combined, then whisk in sour cream. Stir in pineapple and raisins, if using, and add to noodles, stirring to coat well, then spoon into baking dish.
  • In separate bowl, stir together crushed corn flakes and sugar with melted butter. Sprinkle evenly over noodles. Bake until kugel is golden brown, about 1 hour.

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