Noodle kugel is our traditional Passover desert served at the end of our Seder. This noodle pudding is a sweet mixture of eggs, butter, sugar, topped with cereal for a delightful treat.
Noodle kugel is one of those dishes that you’ve never heard of unless you know someone Jewish. I’d never heard of kugel until I married my husband. Even then, it’s taken me almost a decade to “get” kugel. Is it a dessert? A side dish? Is it served hot or cold? It’s all very confusing!
Noodle kugel is basically a noodle pudding. It can be sweet or savory and can be served hot or cold. I always make it sweet and serve it hot as a dessert. I’ve always used my mother-in-law’s recipe to make kugel, but this time I wanted to try something different just to compare. When I read the story about Smitten Kitchen’s family kugel, I had to try it out.
This is a super yummy kugel on it’s own, but I had to add one more touch — a frosted flakes topping. My mother-in-law covered her kugel with this topping and it’s just divine!
Edited: I should add that we do not keep strict Jewish Passover kosher rules on our home. I go strictly by the Biblical, and not rabbinical, standard of unleavened. Because pasta and the cereal are unleavened, they pass our “good for Passover” test. But if you keep stricter Passover kosher, you may not want to include this in your menu!
- 1/2 pound, extra wide egg noodles
- 4 eggs
- 1 cup sugar
- 16 ounces, whole fat cottage cheese
- 1 stick melted butter
- 1 teaspoon vanilla
- Dash of salt
- 1-2 cups of Frosted Flakes cereal
- 1/2-1 stick melted butter
- Preheat oven to 350 degrees.
- In a large pot, parboil the noodles for about 5 minutes. Drain.
- In a mixing bowl, beat eggs with electric mixer until nice and fluffy.
- Slowly add in sugar, beating well after each addition.
- Add in cottage cheese, butter, vanilla and salt.
- Stir in noodles.
- Pour noodle mixture in to a casserole or cake pan (about 2 quarts).
- In a large skillet, melt additional butter.
- Add cereal and stir to coat.
- Top noodle mixture with cereal.
- Bake until kugel is set and gold brown on top, anywhere from 1-2 hours depending on your oven.
Although this sounds delish. It is not a passover recipe. Unless the noodles you are using are passover noodles and the cereal on top is passover cereal. It sounds like more of a traditional break the fast kugel or a Rosh Hashanah kugel.
I too serve my kugels hot, but they’re almost always savoury dishes. This sweet kugel sounds very tasty. Thank you for sharing it.
They are a funny dish! I have a savory corn kugel bookmarked somewhere to try. I’ll have to move it to the top of the list!
amber trievel says
This sounds really good =] I’l have to try this out!