Sweet dairy noodle kugel is a quintessential Jewish-American comfort food, and many families often have their own beloved recipe.
It is perhaps one of the simplest kinds of kugels to make, with egg noodles, cheese, butter, eggs and fruit or vanilla for seasoning. But despite its simple production, it packs a creamy, comforting punch. Serve it for Shavuot, for Shabbat, for the annual Yom Kippur break-the-fast, or just because.
Wondering a little more about different kinds of kugel? Read all about “what is kugel.” And check out one of our favorite recipes for sweet dairy noodle kugel below, as well as our short how-to video above to take all the guess work out of making this delicious dish.
Sweet Dairy Noodle Kugel
1 12 oz package wide egg noodles
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
Preheat oven to 350 degrees. Grease a deep, square baking dish (8×8 or 9×9). If your baking dish not a square, the kugel will be too thin and you won’t be able to scoop the kugel into balls.
Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
In another bowl, whisk eggs, sugar and vanilla together. Pour mixture on top of noodles and mix. Add sour cream, crushed pineapple and salt and mix again.
Pour noodle mixture into greased baking dish. Bake for 40-45 minutes or until just golden on top.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.