Bubbie's Dairy Noodle Kugel

Every Jewish grandmother has a kugel recipe, and Bubbie’s is one of those “never fails” treasures that’s been passed around kitchens for generations.

Fine egg noodles get tossed with sour cream, cottage cheese, eggs, sugar, and golden raisins, then baked in a 9×13 dish until custardy and golden on top. It’s rich, it’s creamy, and it feeds ten people without breaking a sweat.

The beauty of this recipe is how forgiving it is. Add a squeeze of lemon for brightness. Separate the eggs and whip the whites for an airier texture. Or skip the sugar, sour cream, and raisins entirely for a savory salt kugel that pairs with chicken or brisket.

Variations

• Light and fluffy: Separate the eggs, fold beaten whites into the batter for a soufflé-like texture.
• Savory salt kugel: Omit the sugar, sour cream, and raisins. Serve alongside roast chicken or braised beef.
• Fruity finish: Top baked slices with cherry pie filling, fresh berries, or a dollop of sour cream.

Kitchen Tips

• Drain the noodles well before mixing. Excess water makes the kugel soggy instead of custardy.
• Grease the baking dish generously. The edges crisp up into the best part, and you want those to release cleanly.
• Let it cool for 10 minutes before cutting. The custard needs time to set or you’ll get a sloppy slice.