cartoon by marc johns.

Sunday, April 17, 2016

Noodle Kugel Cups

Cups of kugel.

Crispy noodles.

For those Jewish readers of the blog, you can skip the next few sentences; I am going to try to describe kugel to people who haven't experienced it before. Kugel is a traditional Jewish dish, made with either noodles or potatoes. This version is a noodle kugel, made with egg noodles, cheese, cinnamon, and raisins. It is sort of like a noodle casserole, but sweet rather than savory. Like a noodle bread pudding? Anyway, the important thing is that it is delicious. The noodles get crispy up top, and the center is gooey. This version is sweet, which is traditional with the noodle version of kugel. The potato kugel is savory normally. I like this recipe because it is only lightly sweet - this dish can be served as a side dish with a savory meal or it can be served at brunch as a sweeter alternative. I like the idea of making the kugel in a muffin tin for individualized portions. (Traditionally it is served in one big casserole dish). This dish is Kosher for Passover if you use the proper egg noodles. Otherwise, it is a great option to serve at Hanukah or any other Jewish Holiday, or really anytime - it is that good. It would make a good appetizer at a party this way too - especially if you made them in mini muffin tins. This dish can be served warm or cold; either way, the tang of the cheese mixed with the sweet spices and the crispy noodles makes for a great treat.


1/2 pound of wide egg noodles (make sure you get Kosher for Passover noodles if you are making it for Passover)
1/2 stick melted unsalted butter
1 pound (2 cups) cottage cheese (can use fat free just fine in this recipe)
2 cups sour cream (can use fat free here too)
1/2 cup sugar, plus more for sprinkling on top
6 eggs
2 teaspoons cinnamon, plus more for sprinkling on top
1/2 cup raisins (I used black because it was what I had on hand, but traditionally yellow raisins are used)
1 pinch nutmeg


1) Preheat the oven to 350F.
2) Boil the noodles in salted water for about 4 minutes. You don't want to overcook the noodles, because they are also being baked in the oven. Set aside to cool.
3) Melt the stick of butter in the microwave. Set aside to cool for a little bit.
4) Combine all other ingredients (besides the noodles and butter) in a large bowl. Mix well. 
Cottage cheese, sour cream, sugar, eggs, cinnamon, nutmeg, and raisins.
5) Add the butter and stir well. You want to make sure that the warmth of the butter does not cook the eggs, so stir quickly.
6) Add the noodles. Same note as above, stir quickly so the noodles do not accidentally cook your eggs.
7) You end up with a somewhat soupy mix with noodles in it; this is fine, it is what you want. At this point, grease a muffin tin and put about 1/4 cup of the mixture into each muffin. Make sure every muffin gets some noodles and raisins.
The mixture in the muffin tin.
8) Sprinkle a pinch each of cinnamon and sugar over the tops of each kugel cup.
Ready to go in the oven.
9) Bake in the oven about 30-35 minutes, or until tops are crispy and caramelized.
This is what is looks like done...see the browned edges of the noodles?
Makes about 18-20 kugel cups or one 9x13 pan. Enjoy!

Ready to eat.


  1. Can this be made a day ahead for mini muffin pan?

  2. Aww! the picture at start of this post is so cute. This noddle kugel is looking so yummy as this put water in my mouth and i will try this soon to see how this tastes. Thanks for sharing recipe pf this yummy looking food.

  3. In fact, this noodle is a much healthier alternative to standard white American pastas, and buckwheat is a nutritious and wonderful grain.udon noodle restaurant


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