Noodle kugel is a sweet, baked noodle casserole with egg noodles, cream cheese, sugar, apples, and cinnamon. I use a cast-iron pan for an extra crispy outer layer! This recipe is a top contender for the most delicious Jewish dessert. It’s rich with a soft creamy texture on the inside and crispy outside.

Baked noodle casserole with cinnamon topping in a cast iron pan.

Kugel (in its many forms) is a dish traditionally eaten in Ashkenazi Jewish households. Jewish egg noodles, also known as lokshen, are the main ingredient in kugel. The word kugel itself actually has German origins, and you can see variations this dish throughout eastern European countries like Hungary and Croatia.

My version of noodle kugel is made in a cast iron pan to get an incredible crispiness comes out perfect every time just like I do with my potato kugel. Plus, it’s kosher for Passover and all year round!

🌟 Why You’ll Love This Recipe

  • Ideal combination of crispy and soft texture: Cooking it in a cast iron pan helps get an even crispy texture on the sides of the kugel while keeping the inside moist and creamy. Baking noodle kugel in a cast iron pan isn’t traditional, but trust me, it’s the best way to get that crisp outer crust! This recipe uses a 10-inch cast-iron skillet.
  • Noodles are expert flavor-absorbers – The reason every single bite of this kugel is so delicious it’s because the noodles are amazing at absorbing flavor. This means the noodles soak up all the delectable flavors of cinnamon, apples, sugar, and vanilla that make every bite special.
  • Zero mushy noodles: Noodles can soak up flavor while still providing structure to this dish. Make sure not to overcook the noodles to keep a structure that makes slicing and serving easy.

🧾 Ingredients in This Recipe

Noodles and other kugel ingredients on a white countertop.
  • Egg noodles – Use wide egg noodles, not regular pasta or chickpea noodles.
  • Cottage cheese – Use non-fat small curd cottage cheese at room temperature. Large curd will change the texture of the dish.
  • Sour cream – You can use light or full-fat sour cream.
  • Cream cheese – Use plain unflavored cream cheese, you can use light if you want.
  • Vanilla extract – Use a high-quality, pure extract. I don’t recommend using vanilla pods or paste for this recipe, as it is difficult to get it to disperse throughout the mixture.
  • Butter – Use unsalted butter. That way you can control the amount of salt added.
  • Apples – I recommend using Granny Smith apples which are crisp, sharp, tart, and perfect for cooking baked goods.
  • Brown sugar – You can use light or dark brown sugar.
  • Cinnamon – Use powdered or ground cinnamon.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How to Make This Recipe

  • The first step is to cook the egg noodles for 5 minutes in a pot of boiling hot water until al dente. Al dente means they should be cooked but still slightly firm. Strain the noodles and set them aside.
  • In a large mixing bowl, mix the eggs, cottage cheese, sour cream, cream cheese, vanilla extract, sugar, butter, salt, milk, and diced apples.
  • Next, add the cooked and drained noodles to the liquid mixture. Mix thoroughly and make sure the noodles are thoroughly coated.

🥣 Optional Additions

Add 1/2 cup of dried fruit soaked in hot water for 5 minutes and then strained. Raisins are a classic in this recipe, but chopped apricots, currants, cranberries, and other dried fruits are also delicious.

Noodles and apples in a cast iron pan.
  • Now pour the entire mixture into the preheated cast iron pan you placed in your oven earlier. Be very careful when handling.
Baked noodle casserole with cinnamon topping in a cast iron pan.
  • Mix together the cinnamon sugar ingredients in a small bowl. Top the noodle kugel evenly with the entire cinnamon-sugar mixture.
Baked noodle casserole with cinnamon topping.
  • Bake the kugel in the oven for 1 hour. It’s going to smell so good in your house!
slice of noodle casserole.
  • Cool it for 10 minutes before serving. Serve a slice warm, at room temperature, or cold. It’s equally good at all three temperatures.

🏆 Tips for The Best Noodle Kugel

  • Prevent a soggy kugel: Your kugel will have the right texture if you only boil the egg noodles until al dente. Noodles cooked too long during this initial cooking will become soggy and mushy.
  • Mix thoroughly and coat every noodle: You want the filling to be as evenly dispersed as possible.
Baked noodle casserole with cinnamon topping in a cast iron pan.

🍽️ Storing and Reheating your Noodle Kugel

  • Refrigerate: Kugel is just as good cold as it is warm. You can keep it fresh in an airtight container in the refrigerator for a few days, but I wouldn’t go any longer.
  • Freeze: Kugel freezes very well. Allow the casserole to cool completely before transferring it to an airtight container for freezer storage. It will keep for up to 1 month.
  • Reheat your kugel: I recommend reheating it in the oven at a low temp, like 350F, until warmed to serve.

🍰 Sweet & Satisfying Jewish Recipes

I have a whole host of Jewish recipes for you to try next! And if it’s Passover, be sure to check out what’s kosher for Passover or a whole collection of these Passover recipes. A great place to start is one of these classic Jewish desserts:

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Baked noodle casserole with cinnamon topping in a cast iron pan.
Author: Candice Walker

Cast-Iron Noodle Kugel

5 from 3 votes
Print Recipe Save
Noodle kugel is a sweet, baked noodle casserole with egg noodles, cream cheese, sugar, apples, and cinnamon.
Prep Time10 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: Jewish
Diet: Kosher, Vegetarian
Servings: 8
Calories: 579kcal

Equipment

Ingredients

  • 12 oz. wide egg noodles
  • 5 eggs beaten
  • 12 oz. non-fat small curd cottage cheese room temperature, 2 cups, full fat also works
  • 8 oz. sour cream room temperature, 1 cup, non-fat or full fat works
  • 8 oz. cream cheese room temperature, non-fat or full fat works
  • 1 tsp vanilla extract
  • 3/4 cup sugar
  • 1/4 cup butter unsalted, room temperature
  • 1/2 tsp salt
  • 1 cup milk room temperature
  • 2 Granny Smith apples peeled, cored, and diced

Cinnamon Sugar Topping

  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon

Instructions

  • Cook the noodles for 5 minutes in a pot of boiling water until al dente. Strain and set aside.
  • In the meantime, preheat the oven to 350F with the cast-iron pan in the oven.
  • In a large bowl, mix together the eggs, cottage cheese, sour cream, cream cheese, vanilla extract, sugar, butter, salt, milk, and diced apples. Mix in the cooked and drained noodles.
  • Pour the mixture into the pre-heated cast iron pan.
  • Mix together the cinnamon sugar ingredients in a small bowl. Top the noodle kugel with the entire cinnamon sugar mixture. Bake for 1 hour.
  • Cool for 10 minutes before serving. Serve warm, at room temperature, or cold.

Video

Notes

You can add 1/2 cup of dried fruit soaked in hot water for 5 minutes and then strained. Raisins are a classic in this recipe, but chopped apricots, currants, and cranberries are also delicious.
Kugel is just as good cold as it is warm. You can keep it fresh in an airtight container in the refrigerator for a few days, but I wouldn’t go any longer than that.
To Freeze: Allow the casserole to cool completely before transferring it to an airtight container for freezer storage. It will keep for up to 1 month.

Nutrition

Calories: 579kcal | Carbohydrates: 69g | Protein: 17g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 508mg | Potassium: 376mg | Fiber: 3g | Sugar: 35g | Vitamin A: 988IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 2mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

9 Comments

    1. A friend of mine uses flax seed egg replacer in her kugel, but I’ve never tried it myself. For each egg, mix together 1 tablespoon of flaxseed meal and 3 tablespoons of water. Let it sit for 5 minutes. If you give it a try in this recipe, I’d love to hear if it comes out!

      Reply

    1. Hi Jenna, I’ve never made this one dairy free so can’t say for sure, but here is what I would try: I would replace the cream cheese with Miyoko’s cream cheese, and the sour cream and cottage cheese with a vegan greek yogurt. If you give it a try or something else, I’d love to hear how it comes out. Good luck!

      Reply

  4. 5 stars
    I absolutely love this. Perfect for a dessert and enough leftover for breakfast the next morning. Perfect balance of sweetness. I like it with the raisins.

    Reply
5 from 3 votes (2 ratings without comment)

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