This is my super easy recipe for kugel. Kugel is a Jewish dish (it’s somewhere between a dinner and a dessert), and I love making it for parties, because it’s quick, easy, and everyone loves it! This recipe is adapted from a card in my Mom’s recipe box. It makes two pans of kugel (I either bring 2 kugels to the party — or bring one and leave one at home to freeze for later!) If you’d like to make one kugel, just divide each ingredient by half.

Easy Kugel Recipe (Adapted from a card in my Mom’s recipe box)


  • 1.5 lbs wide egg noodles
  • 1 stick butter
  • 1 cup golden raisins
  • 8 eggs
  • 1 pint sour cream
  • 16 oz cottage cheese
  • 2 cups sugar
  • 1 cup milk
  • 2 tsp vanilla
  • 1/2 cup crumbled graham crackers (some people use frosted flakes)

1. Cook egg noodles according to directions on the package, making sure not to overcook. Pre-heat oven to 350 degrees.

2. While your noodles are cooking, in a large bowl, mix together 8 eggs, 1 pint sour cream, 16 oz cottage cheese, 2 cups sugar, 1 cup milk and 2 tsp vanilla extract.

3. Cut stick of butter in half, and put one half in each pan. While the oven is still pre-heating, place pans in oven, and leave until the butter has melted.

4. When noodles are done and butter has been melted, put half of the noodles in each pan and mix into the butter. Top each pan with 1/2 cup raisins. Then, pour half of your egg mixture over one pan, and half over the other. Mix them up a bit to make sure each area of the dish has been coated well with the mixture. In a small bowl, mix together the crumbled graham crackers (or anything crunchy, like frosted flakes), with 1/2 cup of brown sugar. Top each pan with this mixture, which will give it a delicious crunchy top.

5. Bake at 350 for an hour or until set. Sometimes it takes longer than an hour. You’ll want the top to be nice and bronzed, without it being burned, and you’ll want to make sure you can put a knife in, and it comes out clean. You can eat the kugel warm or cold, and you can store in the fridge or freezer, depending on when you’d like to eat it.

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