Rebecca's Sweet Lokshen (Noodle) Kugel

"My hubby says this is the best kugel ever--high praise as he normally won't touch kugel. Lovely!:) Enjoy!! Update: I've sort of doubled this recipe (used a 4.8 qt. or #234 Pyrex pan (15 x 10 x 3 inches), still used same # of eggs, noodles, sugar, raisins, and cottage cheese but dbld. the cream cheese and vanilla; as a variation replaced the applesauce with sour cream plus I threw in about 1 1/2 cups ricotta cheese. Great!! By the way the topping is optional and then no need to cover pan while baking just check often to make sure top does not burn. To serve cut the kugel into small squares and enjoy either warm, cold or at room temperature. Note: The nutmeg and cinnamon are to taste (I use half a pinch of nutmeg and/or about one teaspoon of cinnamon)."
photo by BecR2400 photo by BecR2400
photo by BecR2400
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
Ready In:
1hr 45mins




  • Cook noodles in a large pot of boiling water, according to package directions. Rinse the noodles with cold water and let drain in a colander.
  • Beat the eggs in a large mixing bowl. Add the vanilla, sugar, sour cream, softened cream cheese, cottage cheese, and applesauce and beat with an electric mixer until combined.
  • Use a wooden spoon to stir in the drained noodles, nutmeg, cinnamon, raisins, and melted butter, mixing well to coat.
  • Using a rubber spatula, spread mixture evenly into a 13 x 9-inch baking dish. I transfer the kugel to a foil-lined baking sheet to catch any overflow.
  • Make the topping: in a medium bowl, combine the crushed frosted flakes (or cornflakes) with enough melted butter to moisten. Add a little cinnamon if you like.
  • Spread evenly over the top of the kugel.
  • Cover with aluminum foil and bake in a preheated 350F degree oven for one hour.
  • Uncover and bake an additional 30 minutes, checking frequently to make sure top does not burn (cover if top is getting too crispy, and bake until done).
  • Let kugel cool slightly before cutting into squares to serve. Makes 12-24 servings (depending on size of squares). May be eaten warm, cold, or at room temperature.Enjoy!

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<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
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