This Cottage Cheese Noodle Kugel is one of my favorite Hanukkah kugel recipes. It is super simple to prepare and will feed a crowd. The kugel has a crunchy cornflake crumb topping which makes it a great brunch or side dish.
To make this one of my easy Hanukkah recipes, start by cooking the noodles to al dente. Combine the drained and rinsed noodles with the sauce ingredients and add raisins if using. Transfer to a baking dish and top with a cornflake topping. Bake in the oven until golden brown on top.
To make the Cottage Cheese Noodle Kugel, you will need the following ingredients:
Preheat the oven to 350 °F. Lightly butter a 9x13-inch baking dish with butter.
Bring a large pot of water to a boil. Cook 16 ounces of noodles in the boiling water for about 5-7 minutes until al dente. Drain well and rinse with cold water.
Place the noodles in a large bowl. Add ½ a stick of melted butter, 16 ounces of cottage cheese, 16 ounces of sour cream, 4 large eggs, 2 tablespoons of vanilla extract and ½ a cup of the sugar. Add the raisins now too if you are using that option. Mix well.
Transfer the noodle mixture to the prepared baking dish and smooth the top using the back of a spoon or a spatula.
Mix 1½ cups of crushed cornflakes with 2 teaspoons of cinnamon and the remaining sugar. Sprinkle the cornflake topping evenly over the top of the noodle mixture.
Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Serve slices of the kugel warm or at room temperature.
Cottage Cheese Noodle Kugel is a perfect Hanukkah side dish. It’s creamy, sweet and delicious. Please come back to leave a review telling me what you think if you make this!
In reply to Taryn Simbrow:
Hi Taryn! Thank you for paying attention to our recipe! Sure, you can use regular cottage cheese.
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