Noodle Kugel


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This classic brunch dish is a reoccurring favorite in most Jewish households. The perfect accompaniment to lox and bagels!

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Serving Size / Yield

6-8 servings


  • 1 (8 oz.) pkg. fettuccine noodles
  • 1 (8 oz.) pkg. cottage cheese
  • 1 (12 oz.) pkg. sour cream
  • 4 eggs
  • 1/2 C. sugar
  • 1/2 tsp. salt
  • 1/2 C. butter

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Boil noodles and drain. Beat cottage cheese, sour cream and eggs together. Add sugar and salt to taste. Fold in drained noodles. Pour in greased 9x13-inch pan. Put pieces of butter on top evenly. Bake at 325 degrees for 50 minutes or until browned.

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