Prepare yourself. My Nana’s noodle kugel is about to knock your socks off.
No, but seriously, the amount of kugel that I consume in one sitting is actually kind of disgusting. I grew up eating this recipe, first made by my grandmother, Nana, then made many times by my mom, and aunt. I have always loved it. It’s delicious served hot, cold, room temp, really any way I can shove it in my face the fastest.
Once I began cooking regularly as an “adult”, I asked my cousin for this famous family recipe. It was my first time hosting Rosh Hashanah dinner in my new house with my husband, my daughter, and all my in-laws. OY VEY.
As I shopped for the ingredients and began putting this thing together, it was only then that I realized why and how this kugel tasted so good.
It’s REALLY, REALLY bad for you. Like, really.
Pretty much all the most decadent, fattening ingredients, are tossed into this dish. OF COURSE it tastes like heaven my mouth! I mean, you may as well just throw in a few doughnuts and a tub of frosting. But mmmmmmm, the crumbly, buttery graham cracker topping combined with the sweet noodle party underneath makes my mouth water just thinking about it.
Needless to say, this dish has been a huge hit with my husband’s side of the family and has replaced all the kugel recipes from his side. Winning!
At the end of our family dinners, we always divide up the leftover food, and each person takes home a little bit of everything. But when it comes to this dish, I quickly pack it up in tupperware, pop it in my fridge, and pretend like there is nothing left to share. What am I, six? Then I proceed to eat the entire second half of kugel the next morning for breakfast.
Who am I kidding? I eat it when they leave.
- 16 ounces wide egg noodles
- 6 eggs separated
- 1/2 cup sugar
- 6 ounces regular cream cheese at room temperature
- 3/4 sticks butter cut up and at room temperature
- 4 tablespoons sour cream
- 1 pound regular cottage cheese
- 4 tablespoons butter at room temperature
- 1/2 cup sugar
- 2/3-1 cup graham cracker crumbs
Preheat oven to 350 degrees.
Cook noodles in big pot of boiling water. In a large bowl beat 6 large egg yolks. Mix with sugar and cream cheese. Drain and rinse the noodles.
Mix the noodles with the egg yolk, sugar, and cream cheese mixture. Add the cut up butter, sour cream, and cottage cheese. Mix together until well combined.
Beat 6 eggs whites in separate bowl until very stiff. Fold egg whites into noodle mixture.
Pour into baking dish, and crumble the graham cracker mixture on top. (See directions below) Bake at 350 degrees for 1 hour.
Mush together softened butter, sugar, and graham cracker crumbs.