We homeschool our daughter, and for social studies last month we focused on Christmas Around the World. For every country we studied, we made an accompanying craft or food item. Kugel made its appearance when we learned about Israel and what Christians and Jewish people eat there during the holidays.

Originally I was going to make kugel for Christmas dinner, but time got away from me and I ended up making it as a side for New Year’s Day. I used this recipe from allrecipes.com, substituting low fat cream cheese for regular, regular cottage cheese for creamed, and doubling the amount of graham crackers.

Nobody in my family had ever heard of kugel before, but everyone was interested in seeing what this dish tasted like. Rich in eggs, noodles, and dairy products, it is almost like a savory custard. This protein-rich recipe could be used as a side or even a main course. The topping adds just the right touch of sweetness, meaning you could consider it a dessert as well.

Everyone in my family liked this dish a lot, except for my father who hates eggs. Both my mother, husband, and I all agreed that it grows on you with every bite. We all ate it for several days, and it seemed to taste better and better the longer time went by. If you are a fan of noodles and cheese products, then I would highly recommend this recipe. I can see myself making this dish for many holidays to come, and perhaps even during the year.


Prep time
Cook time
Total time
Serves: 12
  • 1 (8 ounce) package wide egg noodles
  • 6 tablespoons salted butter, sliced
  • 6 large eggs, separated
  • ½ cup granulated sugar
  • 6 oz. low fat cream cheese, softened
  • ¼ cup sour cream
  • 1 16 oz. package 4% fat cottage cheese
  • 1 pinch salt
  • - - - - - - - - - -
  • ¼ cup salted butter, melted
  • ¼ cup granulated sugar
  • ⅔ cup graham cracker crumbs
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 3 quart casserole dish with non-stick cooking spray.
  2. Boil noodles in salted water for 8 minutes. Drain in colander. Add to large bowl and stir in 6 tablespoons sliced butter until melted.
  3. In a stand mixer, beat egg yolks with ½ cup sugar and cream cheese until light and fluffy. Add cottage cheese, sour cream, and salt. beating on medium speed until creamed. Add to noodle mixture and stir.
  4. Wash and dry stand mixer bowl. Add egg whites and beat until stiff. Fold beaten whites into mixture. Transfer mixture to prepared dish.
  5. In a small bowl combine melted butter, ¼ cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
  6. Bake in preheated oven for 1 hour.
Mixture can be prepared and baked one day in advance. If baking in advance, cover dish with aluminum foil the first day. The next day, reheat, uncovered, in a 275 degree oven for one hour.


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