Of all the kugels out there — from potato and sweet potato to broccoli — sweet noodle kugel is by far my favorite. Whether it’s studded with raisins and cinnamon, flavoured with cranberries and apples, or topped with cornflakes (if you’re not convinced, read this strong case for why your noodle kugel needs crunch), I love it all.
So I thought it would be fun to get a little wacky with noodle kugel and play with some savory flavors, too. I dreamed up four — that’s right, four — different ways to make noodle kugel, including one gluten-free and dairy-free option! So go on, get crazy with your noodle kugel and enjoy these four fun flavors. You can watch me make them in the video above, and find the recipes here:
1. Easy Spinach and Feta Noodle Kugel Recipe
This salty, zesty spinach and feta noodle kugel would make an excellent addition to your Shavuot menu. It’s an easy vegetarian main dish, particularly in the summertime, when all it requires is a fresh salad. Just make sure to drain your thawed frozen spinach really well so that your kugel doesn’t become watery.
2. Easy Zucchini Kugel Recipe
Zucchini kugel is delicious by itself, but add some fresh, bright herbs like basil and mint, and you have an updated dish that’s perfect for spring. You can make this gluten-free kugel recipe with matzah meal, almond flour or your gluten-free flour of choice. It’s, obviously, perfect for Passover, but, honestly, it’s so good and easy you’ll find yourself making it year-round.
3. Sweet Dairy Noodle Kugel Recipe
This quintessential Jewish-American comfort food is perhaps one of the simplest kinds of kugels to make. All it takes are egg noodles, cheese, butter, eggs and fruit or vanilla for seasoning. You can choose to top it with a couple of cups of cornflakes to give it a bit of crunch. Despite its simple production, it packs a creamy, comforting punch.
4. Mac and Cheese Noodle Kugel Recipe
This fun kugel-mac and cheese hybrid is so indulgent and delicious. Instead of cornflakes, I top this delicious kugel with bread crumbs for a satisfying crunch. My mac and cheese kugel is really easy to make, serves a crowd, and will quickly become a family favorite. Plus, you can make it a couple of days in advance, perfect for busy weeknights.
Ingredients
For classic sweet noodle kugel:
- 1 12 oz package wide egg noodles
- 4 eggs
- ½ cup sugar
- ½ cup (1 stick) unsalted butter
- 8 oz full fat sour cream
- 10 oz canned, crushed pineapple (drained)
- 1 tsp vanilla
- ¼ tsp salt
- 1-2 cups crushed cornflakes (optional)
For spinach feta noodle kugel:
- 1 12 oz package wide egg noodles
- 4 eggs
- ½ cup (1 stick) unsalted butter
- 8 oz full fat sour cream
- 6 oz feta cheese, crumbled8 oz frozen spinach, thawed and drained well
- 1 tsp lemon zest
- 2 tsp fresh oregano (or 1/2 tsp dried oregano)
- ¼ tsp salt
For mac and cheese noodle kugel:
- 1 12 oz package wide egg noodles
- 4 eggs
- ½ cup (1 stick) unsalted butter
- 8 oz full fat sour cream
- 1 1/2 cups grated cheddar cheese
- ¼ tsp salt
- 1 cup bread crumbs
For gluten-free zoodle kugel:
- 4 medium-sized zucchini (6 smaller zucchini), cut into ribbons using a vegetable peeled (you can also use a spiralizer to create “zoodles”)
- 1/4 cup all-purpose gluten free flour (can also use coconut flour, matzo meal or flour of your choice)
- 1-2 Tbsp chopped fresh basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 eggs
Directions
For the noodle kugels:
- Preheat oven to 350 degrees. Grease an 8-inch oblong baking pan.
- Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
- Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
- Mix in eggs and other ingredients.
- Pour noodle mixture into greased baking dish. Note: For classic kugel, top with 1-2 cups crushed cornflakes. For mac and cheese kugel, top with 1 cup bread crumbs.
- Bake for 35-40 minutes or until just golden on top. Can be made 1-2 days ahead of time.
For the zoodle kugel:
- Preheat oven to 350 degrees. Grease an 8-inch oblong baking pan.
- Using vegetable peeler (or spiralizer) create long zucchini noodles. Add to large bowl.
- Mix in 4 eggs, fresh basil, salt, pepper and 1/4 cup gluten-free flour.
- Pour zoodle mixture into prepared pan.
- Bake for 35-40 minutes or until just golden on top, and middle is just set.
kugel
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
