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Recipe Collection

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Prep time: 10 mins

Cook time: 55-60 mins

Yield: 12-20 pieces depending on size

I have been making and eating this kugel, my mom’s recipe, since I was a child. I love the texture and taste, all the sweeter because you don’t have to cook the noodles first. It’s so easy (and no knives involved!) that it’s a great recipe to make with kids as young as toddlers who love to stir. Feel free to experiment and adapt. Tasty additions include shredded apple, golden raisins or chopped dried fruit. Sometimes I use less sugar or leave out the cottage cheese and add an extra ¼ cup of sour cream or yogurt. These days I always make mine with low-fat or non-fat dairy ingredients, and no one ever notices. The only thing you cannot do is cut down on adding all the milk and pineapple with all the juice as these liquids hydrate the noodles.


  • 1 stick (¼ pound) butter or margarine
  • 4 large eggs or ½ pint egg substitute
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 cups milk
  • ¼ cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 8 ounces cottage cheese, small curd
  • 1 small can (8 ounces) crushed pineapple, including juice
  • 1 12-ounce package wide egg noodles
  • Ground cinnamon (optional)


  • Preheat oven to 350 degrees. Put the stick of butter or margarine in a glass 9x13-inch pan and place it in the oven while it’s preheating until all the butter melts. When melted, turn the dish to make sure the butter has spread over the entire bottom and part way up the sides of the pan. Leave the extra butter in the pan.
  • In a bowl, beat together eggs, sugar, salt, milk, sour cream or yogurt, vanilla and cinnamon until well blended. Add cottage cheese and crushed pineapple with juice, stirring well to blend. Spread uncooked noodles in the buttered pan. Pour the liquid mixture evenly over the noodles and pat down the top gently to make as even as possible. Sprinkle the top with extra cinnamon if desired. Cover the pan loosely with aluminum foil and bake 40 minutes. Remove foil and bake 15 to 20 minutes or until golden brown and crispy on top. The kugel freezes very well wrapped tightly in aluminum foil and then placed in a plastic bag. To serve, defrost and warm at 350 degrees, still wrapped in foil, for about 15 minutes, then open and heat 5 to 10 minutes more to crisp the top.

4 Responses

  1. Diane says:

    Thank you for sharing your recipe. I was looking for a no-boil recipe to adapt for the Instant Pot and this is it. Looking forward to serving it to my family. I’m the odd one out in that I don’t like crispy noodles in any dish so I’m hoping the pressure cooker version turns out.

  2. Lori says:

    Wonderful! Quick and easy to make!!! Husband said best ever,,,,

  3. Maggie says:

    I have made this twice, the inside of it is quite delicious. But on the corners and edges the noodles taste like I just took them out of the box. What have I been doing wrong?
    When I reheated it, I put it in the microwave with some water around it and it seem to have steamed the noodles done. But I would like to have some feedback on what I’m doing wrong initially. Are you sure it’s 12 ounces of noodles, are you certain it’s only 8 ounces of pineapple?

    • Merav Levkowitz Merav Levkowitz says:

      It’s pretty common for the edges of noodle kugel to be hard. You’ll find that that happens with a lot of recipes. You can always trim off the edges before serving.

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