Sweet
Noodle Kugel

No Hanukkah celebration is complete without noodle kugel. It's sweet and savory on its own, but when you pair it with a juicy brisket, it reaches a whole new level of delicious. We’ve taken this delicious meal and created one easy how-to so you can wow everyone with your noodle kugel this year.

Sweet noodle kugel

What you'll need

It may look like a lot of ingredients to work with, but trust us, this recipe will be quick and painless.

For the toppings:

  • Cornflake crumbs
  • sugar
  • Cinnamon

For the kugel:

  • Egg noodles
  • Eggs
  • Cottage cheese
  • Sugar
  • Butter
  • Vanilla extract

Step 1: Mix the toppings

To create the sweet topping on your noodle kugel, mix 1/2 cup of cornflake crumbs, 1/3 cup of sugar and 1 teaspoon of cinnamon. Set this aside until you’re ready to bake.

Step 2: Prepare the kugel

Grease an 8-inch-square pan to place your cooked noodles in. You’ll need about two cups of cooked noodles for this recipe. Set the pan aside for now. In a blender, puree three eggs, eight ounces of cottage cheese, eight ounces of sour cream, 1/2 cup of sugar, four tablespoons of butter, and one teaspoon of vanilla extract. When everything is mixed evenly in the blender, pour the mixture into the pan over the noodles. Then sprinkle your topping mix over all of the ingredients.

Step 3: Start baking

Finally, bake your noodle kugel in the oven for one hour at 350 degrees F. You want the pudding to be cooked thoroughly and slightly puffy. After an hour, your delicious noodle kugel is ready to eat!

More Hanukkah how-to

How to host the ultimate Hanukkah party
Your holiday guide to Hanukkah
Share the spirit of Hanukkah

Photo credit: Zayabibu via Flickr

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Comments

Comments on "How to make a sweet noodle kugel for Hanukkah"

Dani November 14, 2013 | 7:40 AM

Kugel is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry, or sweet potato. It is usually served as a side dish on Shabbat and Yom Tov. Thanks, Wikipedia.

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