Easy Sweet Lokshen Kugel is a simple recipe for a delicious, classic noodle casserole dish (otherwise known as "noodle pudding") popular in Jewish Ashkenazi (Eastern European) cuisine, especially on the holiday of Shavuot.
Think of kugel as a Jewish noodle casserole (although people who speak Yiddish-like my grandmother z"l-often translate the name of the dish into English as "noodle pudding").
Lokshen kugel is typically made with egg noodles and often found on Ashkenazi Jewish tables, such as at an event with dairy food or for the holiday of Shavuot.
It's simple to make, refrigerates well, and warms up well (if you want to have it warm-we eat it cold).
This is a "mix and bake" recipe, so it's the perfect go-to dairy dish for your family and guests and when you need to bring a dish to someone else's event.
It's budget-friendly, and it makes a great light cold meal, a quick snack, or a perfect bring-to-school or work lunch to save money!
This dish isn't only delicious, but it has some nutritional value as well because it's made not only with noodles but also with cottage cheese, sour cream, and cream cheese!
However, none of the above have particularly long shelf lives, so make sure they are fresh when you make this dish.
To save calories, feel free to use reduced-calorie options!
Jump to:
So, what is needed to make Sweet Lokshen Kugel?
Even if you don't want to keep a pantry full of just-in-case ingredients, these are all you need to have on hand to make this recipe!
- egg noodles
- sour cream
- cottage cheese
- cream cheese
- white granulated sugar
- eggs
- butter or margarine
- vanilla
- cinnamon
Frequently Asked Questions (FAQs)
Is lokshen kugel served warm or cold?
Lokshen kugel can be served warm, at room temperature, or even chilled, depending on personal preference and how it was prepared. Sweet noodle kugels are delicious either slightly warmed up or at room temperature, making them a great make-ahead dish for gatherings.
Is lokshen kugel traditionally dairy or pareve?
Traditionally, sweet lokshen kugel is dairy because it is made with ingredients like cottage cheese, sour cream, cream cheese, butter, and milk. However, you can make it pareve if you substitute equivalent pareve ingredients for each of the dairy ones.
Can you freeze sweet lokshen kugel?
Yes, sweet lokshen kugel freezes very well. Let it cool completely, wrap it tightly in plastic wrap and aluminum foil, and freeze it for up to three months. Thaw it overnight in the refrigerator before reheating.
What kind of noodles are best for kugel?
Wide or medium egg noodles are the traditional choice for lokshen kugel. They absorb the mixture well while maintaining a tender yet slightly firm texture during baking.
Can I make lokshen kugel ahead of time?
Yes, you can assemble the kugel a day in advance, cover and refrigerate it, and then bake it just before serving. You can also bake it completely ahead of time and gently reheat it before your meal.
What does "optional" mean?
If an ingredient is "optional," it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.
Fun facts
What do those measurement expressions actually mean?
Drop - ¹/₆₄ teaspoon (or less-it's however a literal drop comes out)
Smidgen - ¹/₃₂ teaspoon
Pinch - ¹⁄₁₆ teaspoon (what you can grab between your finger and thumb)
Dash - ⅛ teaspoon (what comes out when you shake out of a shaker or bottle)
Tad - ¼ teaspoon
Dollop-a glob on a spoon (like with mayonnaise or ice cream)
Scant-a scant cup is almost a cup, just below the line
Heaping-above the line of the spoon (teaspoon, tablespoon)
Troubleshooting Common Issues
Why is my kugel watery?
This is almost always due to the noodles not being drained well enough after boiling. If water clings to the noodles before you mix them with the eggs and cheese, it will pool at the bottom of the baking dish.
Always drain your noodles thoroughly in a colander, and give them an extra shake or let them sit for a minute to ensure they are as dry as possible before mixing.
Why is the top burning before the center is set?
If your oven runs hot or you are using a smaller, deeper pan, the top can brown too quickly while the middle remains undercooked.
If you notice the top getting dark too early, try tenting the pan loosely with aluminum foil for the remainder of the baking time to allow the center to finish setting without further browning.
Why didn't my kugel slice cleanly?
Kugel needs time to "rest" and firm up after coming out of the oven. If you cut into it immediately while it is piping hot, the custard won't have had time to set, and it will fall apart. Let the kugel stand at room temperature for at least 15-20 minutes before slicing.
Why is my kugel sticking to the baking pan?
Kugel loves to cling to the edges, especially around the sweet, buttery spots. If you didn't grease the pan generously or if you used a cheap metal pan, it will glue itself to the sides.
Always thoroughly butter or oil your baking dish (if you are not going to use a lining like parchment or baking paper, then glass or ceramic works best for even baking and easy release).
Want to try other delicious kugels?
Easy Sweet Lokshen Kugel Recipe
Delicious and sweet, traditional dairy Jewish noodle casserole (noodle pudding)!
Ingredients
- ½ pound of dry egg noodles
- 1 pound sour cream
- 1 pound cottage cheese
- 8 ounces of cream cheese
- ¾ cup of white granulated sugar
- 1 teaspoon vanilla
- 4 eggs
- ½ cup butter, melted and cooled
- 1 teaspoon cinnamon (+ 1 teaspoon more for garnish, optional)
- raisins, optional
Instructions
- Cook the noodles according to the directions on the package and drain completely. *
- In a large bowl, mix the sour cream, cottage cheese, sugar, vanilla, eggs, butter, and cinnamon together.
- Add the cooked noodles to the cheese mixture and combine thoroughly.
- Pour the mixture into a lined or well-greased 9 by 13-inch baking dish or pan, sprinkle with cinnamon (optional for garnish)).
- Place in an oven that has been preheated to 350°F.
- Bake for around 1 ¼ hours or until the top is slightly brown.
- Remove from oven and let cool before serving.
Notes
*Or slightly undercook. Undercooking is better than overcooking, which could make them mushy.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 363Total Fat: 26gSaturated Fat: 14gUnsaturated Fat: 12gCholesterol: 137mgSodium: 301mgCarbohydrates: 25gFiber: 1gSugar: 19gProtein: 9g
