Recipe

Cinnamon-Raisin Noodle Kugel

A creamy, custardy baked noodle casserole with cinnamon warmth, crisp edges, and a buttery cornflake topping.

By Matt Campbell

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4.8

A golden-brown cinnamon raisin noodle kugel in a white baking dish on a wooden table, with a slice cut out showing a creamy custardy center and crisp topping

Noodle kugel is one of those dishes that looks humble, smells like a bakery, and somehow disappears before you even finish setting the table. It is comfort food with structure: tender egg noodles held together by a sweet, tangy custard, plus those browned edges that everyone mysteriously fights over.

My version leans classic and cozy: cinnamon, vanilla, sour cream, and optional raisins. The “friend you actually want in your kitchen” move here is the topping: crushed cornflakes tossed with butter and a little sugar for a crackly, golden lid. It is low-drama, high reward.

Egg noodles, sour cream, cottage cheese, eggs, sugar, cinnamon, and butter measured on a bright kitchen counter with a mixing bowl and whisk ready

Why It Works

Creamy but sliceable: The custard is rich from sour cream and cottage cheese, but still sets up cleanly after a short rest.
Crisp edges and a crunchy top: Baking at 350°F gives you tender noodles with browned corners, plus a buttery cornflake crunch.
Balanced sweetness: Just enough sugar to feel like brunch, not dessert, with lemon zest to keep it bright.
Make-ahead friendly: You can assemble it early, chill, and bake when you are ready.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator: Cool completely, then cover the baking dish or transfer slices to an airtight container. For best quality, refrigerate up to 4 days (the topping will soften over time).
Freezer: Wrap the whole baked kugel tightly or freeze individual slices. Freeze up to 2 months for best texture. Thaw overnight in the fridge.
Reheat: Warm slices in a 325°F oven until hot, about 12 to 18 minutes. For faster reheating, microwave in 30-second bursts, then crisp the top briefly under the broiler if you miss the crunch.
Crunch tip: If the topping softens in the fridge, a quick oven reheat brings it back.

Common Questions

Is noodle kugel supposed to be sweet or savory?

Both exist. This is a sweet noodle kugel, the kind you will see at brunches and holidays. Savory kugel usually skips sugar and leans into onions, pepper, and sometimes herbs.

Do I have to use cottage cheese?

No, but it helps with a creamy set and classic flavor. If cottage cheese is not your thing, swap it for more sour cream or use ricotta (same amount). Ricotta makes it a little smoother and slightly richer.

Why did my kugel come out watery?

The usual culprits are underbaking or not draining the noodles well. Bake until the center is set and only gives a gentle jiggle. Also, drain noodles thoroughly and let them steam off for a minute before mixing. One more thing: do not rinse the noodles. You want them warm so the custard clings and sets.

Can I make it ahead?

Yes. Assemble the kugel, cover, and refrigerate up to 24 hours. For the crunchiest top, hold the cornflake topping and add it right before baking. If you do add the topping in advance, it will soften a bit, but it will still bake up tasty.

Let the dish sit at room temperature 20 to 30 minutes while the oven heats, then bake. If you are baking it fridge-cold, expect to add 5 to 15 minutes to the bake time.

What noodles are best for kugel?

Wide egg noodles are the move. They hold custard well and bake up tender without turning mushy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large pot for boiling noodles
Colander
Large mixing bowl
Whisk
Rubber spatula
Small bowl for topping

The first time I made noodle kugel, I treated it like a “follow the rules” casserole. I measured, I stressed, I resisted tasting the custard because I was convinced it would be weird. Then I finally tried a spoonful and thought: okay, so this is basically cheesecake energy with noodles. That was the moment.

Now I make it the way I actually cook at home: taste the mix, add a pinch more cinnamon if it feels flat, and chase those crisp edges like they owe me money. If you end up sneaking a corner piece while it cools, congratulations. You are doing kugel correctly.