VIDEO: How to Make Noodle Kugel Four Ways

Need a gluten-free or dairy option? Look no further.

Of all the kugels out there–potato, broccoli, sweet potato, and even carrot kugel–sweet noodle kugel is by far my favorite. Some are studded with raisins and cinnamon, some with dairy, some with cranberry.

But we thought it would be fun to get a little wacky with noodle kugel and add some savory flavors, too. So, we dreamed up four–that’s right, four–different ways to make noodle kugel, including one gluten-free, dairy-free option! So go on and get crazy with your noodle kugel and enjoy these four fun flavors.

 

Ingredients

For classic sweet noodle kugel:

  • 1 12 oz package wide egg noodles
  • 4 eggs
  • ½ cup sugar
  • ½ cup (1 stick) unsalted butter
  • 8 oz full fat sour cream
  • 10 oz canned, crushed pineapple (drained)
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1-2 cups crushed cornflakes (optional)

For spinach feta noodle kugel:

  • 1 12 oz package wide egg noodles
  • 4 eggs
  • ½ cup (1 stick) unsalted butter
  • 8 oz full fat sour cream
  • 6 oz feta cheese, crumbled8 oz frozen spinach, thawed and drained well
  • 1 tsp lemon zest
  • 2 tsp fresh oregano (or 1/2 tsp dried oregano)
  • ¼ tsp salt

For mac and cheese noodle kugel:

  • 1 12 oz package wide egg noodles
  • 4 eggs
  • ½ cup (1 stick) unsalted butter
  • 8 oz full fat sour cream
  • 1 1/2 cups grated cheddar cheese
  • ¼ tsp salt
  • 1 cup bread crumbs

For gluten-free zoodle kugel:

  • 4 medium-sized zucchini (6 smaller zucchini), cut into ribbons using a vegetable peeled (you can also use a spiralizer to create “zoodles”)
  • 1/4 cup all-purpose gluten free flour (can also use coconut flour, matzo meal or flour of your choice)
  • 1-2 Tbsp chopped fresh basil leaves
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 eggs

Directions

For the noodle kugels:

  1. Preheat oven to 350 degrees. Grease an 8-inch oblong baking pan.
  2. Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
  3. Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
  4. Mix in eggs and other ingredients.
  5. Pour noodle mixture into greased baking dish. Note: For classic kugel, top with 1-2 cups crushed cornflakes. For mac and cheese kugel, top with 1 cup bread crumbs.
  6. Bake for 35-40 minutes or until just golden on top. Can be made 1-2 days ahead of time.

For the zoodle kugel:

  1. Preheat oven to 350 degrees. Grease an 8-inch oblong baking pan.
  2. Using vegetable peeler (or spiralizer) create long zucchini noodles. Add to large bowl.
  3. Mix in 4 eggs, fresh basil, salt, pepper and 1/4 cup gluten-free flour.
  4. Pour zoodle mixture into prepared pan.
  5. Bake for 35-40 minutes or until just golden on top, and middle is just set.

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