Our VP of Brand Marketing shared with us her grandmother’s traditional noodle kugel recipe that she makes every Hanukkah. Read more for the recipe and its origin from Lisa.
Lisa told us, “Every year when the menorah comes out, so do my Grandma Estelle’s recipes. This recipe for Noodle Kugel was written by Estelle in the 1950s and still holds up today. Creamy, sweet, and just a little bit gooey—there’s no way your guests won’t love this kugel alongside some classic latkes. You can even serve it as dessert. Need more excuses to eat it? The kugel is just as good re-heated the next day—I might have even eaten it cold for breakfast on occasion. So go ahead, make Estelle proud and bake this up for your family. I plan to make it with my daughter and my mother this holiday season, and we’ll update the blog with our homemade Kugel Adventures along the way!”
- 10 ounces egg noodles
- 2 quarts of boiling water
- 1 tablespoon salt
- 4 ounces sour cream
- ¼ pound cream cheese
- 1 egg, beaten lightly
- 2 tablespoons melted butter
Pre-heat oven to 350°. Cook noodles in boiling salted water. Place in bowl, add sour cream, cream cheese, egg, and butter. Mix well, pour into buttered casserole dish. Bake until golden brown, about 30 minutes.
Looking for more? Lisa also shared her sweet apple kugel recipe earlier this year. Kugel, kugel, everywhere!