Savory Dairy Noodle Kugel

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Copied out of a cookbook in my pre-Zaar days.

Ingredients Nutrition


  1. Cook noodles until "al dente" (both types together or not, they may reach al dente at different times-read box/package) and rinse with hot water and drain well. Set aside.
  2. Meanwhile, in a large bowl combine cottage cheese, sour cream, garlic, Worcestershire sauce, herbs, hot pepper sauce and salt and pepper. Mix together well.
  3. In a large skillet, saute onion and green pepper in heated butter for about 5 minutes and add the noodles, stirring until well blended.
  4. Add the noodles to the cottage cheese mixture and pour the blend into a buttered 9" X 13" baking dish. Sprinkle with paprika for color if you like.
  5. Bake at 350 degrees F. for 45 minutes until hot and bubbly.
Most Helpful

This was the first time I've ever made Kugel. It was a fine start! It was just for 2 people, so I halved everything but the worcestershire and hot sauce. Changes I made: no dried basil added fresh parsley used red pepper instead of green use vegetarian worcestershire All in all a pretty fabulous dish. Thanks for getting me off to a great start. Hopefully, I'll be able to upload the picture.

Belinda Rawlins April 20, 2009

We SO enjoyed this for tonight's dinner: delicious! I always approach kugel recipes as fair game: an opportunity to vary what I throw in and what I omit according to the whim of the moment. It was a while since I'd made kugel so I approached making this dish with considerable enthusiasm. I made a few changes because of personal taste preferences and a few additions because I love the additional ingredients. I omitted the hot pepper sauce and used only 1/2 teaspoon of worcestershire sauce (we have almost zero tolerance of anything hot and spicy), I doubled the garlic and I added an onion and one leek: just love the combination of onions, garlic and leek. I also added a cup of thinly sliced mushrooms. I added basil and oregano (as in the ingredients list) but also added rosemary, sage and thyme. I used low-fat cottage cheese and low-fat sour cream as I find that low-fat versions of these makes no appreciable difference to the final dish. Once all the ingredients had been combined, I added two eggs - as eggs have featured in most other kugel recipes I've made. I baked the kugel in several smaller dishes as two were destined for the freezer. I look forward to making this again - probably quite differently next time. Thank you for sharing this recipe, Oolala! Made for Revised Bargain Basement.

bluemoon downunder November 23, 2008

One of the first things I searched for on Zaar was a savory noodle kugel, so I was thrilled to find this one. Though the recipe made an interesting pasta dish, every kugel I've ever had was more of a custard style dish held together by some eggs, and this was a more loose noodle dish. I did make a couple of changes but I don't think that sticking to the original would have made changed the overall resutls. I couldn't find spinach noodles, so I stuck with all egg noodles. I also left out the hot pepper sauce and bell peppers (I really don't like either), and was out of scallions, but I used mushrooms & onions in their place. I think that anyone looking for a sour cream style noodle dish might really like this, it just wasn't what I was shooting for.

Karen67 June 10, 2007