There are multiple different types of kugel recipes out there, some sweet and some savory. Traditionally families either did potato or noodle kugels, which is a Yiddish term for a baked casserole. My great grandmother, Edith Entin (aka Nana), made a savory noodle kugel. The primary ingredient is the flat egg noodle, lokshen in Yiddish. While the recipe is considered savory, it is certainly very rich due to the high amounts of dairy.
While I associate this kugel with family events, it is an excellent dish for Shavuot. Shavuot is the Feast of Weeks (seven weeks after Pesach) where we commemorate the receiving of the Torah on Mt. Sinai. The holiday is also associated with the first wheat harvest. There are multiple reasons dairy foods are associated with the holiday. But do we really need a reason to eat cheese blintzes, cheesecakes, quiches and so on?
Lokshen Kugel/ Noodle Pudding (לאָקשן קוגל)
This recipe can be made in advance, and it can be served cold or warmed. I prefer warmed up. I’ve tweaked some of the ingredients from the original recipe, specifically adding chives and minced garlic. The original recipe called for garlic powder.
- 1 pkg Wide Egg Noodles
- 16 oz Cottage Cheese
- 8 oz Sour Cream
- 16 oz Whipped Cream Cheese
- 1 Stick Butter
- 4 Eggs
- Salt, Pepper, Chives and Garlic
- 8 oz Package of Grated Cheddar or Gruyere (as you like)
- 1/2 cup of Bread Crumbs (or Crushed Cornflakes)
- Preheat oven to 375 F degrees. Boil egg noodles based on package instructions, normally around 12 minutes. Strain and let cool with a dash of butter.
- In a mixing bowl, combine dairy ingredients and spices together. Fold into cooked noodles and mix well.
- Grease a large casserole dish, and pour noodle mixture in. Spread bread crumbs evenly over the top of the noddles and bake for 40 minutes.
The kugel should be bubbling at the edges with the bread crumbs a golden brown. The center should be set when touched. Enjoy!