Cinnamon Noodle Kugel

This noodle kugel recipe makes a velvety custard with eggs, cottage cheese, and sour cream. A cinnamon and brown sugar topping helps brown the noodles. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.

Preparation Details

Prep Time: 15 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 30 mins

Servings: 16

Ingredients

• 1 (12 ounce) package wide egg noodles
• 6 large eggs, beaten
• 1 (16 ounce) package small curd cottage cheese
• 2 cups whole milk
• 1 cup sour cream
• 1 cup white sugar
• 6 tablespoons butter, melted
• 1 (4 ounce) package cream cheese, softened
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• ⅓ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease a 9×13-inch baking dish.
3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
4. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
5. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
6. Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
7. Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.