Monday, March 14, 2016

Ultra Creamy and Rich Sweet Noodle Kugel

Noodle Kugels are new to me and I think I hit the jackpot with this recipe. It was fantastic, I can't stress that enough. The ratio of the custard to the noodles was perfect.

When I was researching recipes, I knew I wanted a recipe that had fewer noodles and a bit more custard. I went with a sweet graham cracker topping which was the perfect accent.

Serve warm and enjoy!

Ultra Creamy and Rich Sweet Noodle Kugel
Makes a 9" deep dish pie plate

  • 1/4 cup butter
  • 8 ounce package cream cheese
  • 4 eggs
  • 1/2 cup sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups cooked egg noodles (cook 1 cup dry noodles according to directions on package, drained and rinsed with cold water, or toss it lightly with butter.)
  • Topping:
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted butter
  1. Preheat oven to 350-f degrees
  2. Prepare the filling: In a food processor blend the melted butter, cream cheese and eggs. Add sugar, milk and vanilla and blend well. Transfer to a large mixing bowl and add the cooked noodles. Stir gently to combine. Pour into a greased deep dish pie dish.
  3. Prepare the topping: Stir the graham cracker crumbs, sugar and melted butter together and mix well. Sprinkle over the uncooked kugel. Don't worry if it seems to sink a bit, it should rise to the top as it bakes.

Recipe adapted from Grateful Prayer Thankful Heart.


  1. I've only ever made one kugel and I didn't like the recipe. Yours looks delicious, so maybe I need to give it another go. I think I would like more custard, less pasta as well.

    1. I hope you do. When I made this I also made a totally different kugel recipe (with more noodles) to see the difference in texture. This one here is the winner - so very good.

  2. Interesting. I've never heard of this. Sounds really tasty though!