Savory Noodle Kugel Recipe on Food52 (2024)

Noodle kugel is a traditional baked dish that's usually served during Jewish holidays, but this version is so good, you're going to want to make it any time of the year for any occasion. It can be sweet or savory, and this one most definitely goes the savory route. Featuring sour cream, cottage cheese, Gruyère cheese, and seasoned breadcrumbs, this kugel is filling and comforting and the perfect accompaniment for any holiday or celebration. Sometimes it's made with potatoes, but this version is made with egg noodles. It's served on shabbat as well as Yom Kippur or Rosh Hashana, even as a side dish on Thanksgiving. The possibilities are endless. You can serve the kugel with brisket, turkey, roasted chicken, or latkes.

This kugel is a wonderful side dish, and the recipe is great as is, but you can also include raisins or dried cherries if you want a little bit more of a sweeter taste, as well as whatever spices you prefer, like ground cinnamon or freshly grated nutmeg. Top with some fresh herbs if you have any on hand. The best part about experimenting with the recipe is that it couldn't be easier to make, and there's no fancy equipment or special ingredients required. Simply toss cooked egg noodles with some butter, add a mixture of sour cream, eggs, cheese, cottage cheese, and chopped chives, and let the kugel bake away in the oven for about half an hour. Seriously, though, how can you go wrong with cheese and noodles? —The Editors

Directions

1. Heat the oven to 350°F. Butter a 1½-quart casserole dish. In a medium bowl, toss the noodles with 3 tablespoons of the butter; season with salt and pepper.
2. In another medium bowl, whisk the eggs, sour cream, cottage cheese, chives, and ½ cup of the Gruyère to combine. Add to the noodles and mix well to combine; lightly season with salt and pepper.
3. In a small bowl, mix the breadcrumbs and the remaining 1 tablespoon of the butter; season with salt and pepper.
4. Pour the noodles into the prepared pan. Spread the remaining ½ cup of the Gruyère over the noodles. Top with the breadcrumbs. Bake for 30 to 40 minutes, until the edges are bubbling, the crumbs are browned, and the center is set.