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Grandma’s Noodle Kugel

My mom is a wonderful cook who inherited all of her culinary skills from her mother. I, unfortunately, take after my father’s mother, who could burn water and was the reason my father preferred his steak “well done.”

I can’t seem to cook a meal without the fire department arriving at our door. (Tip for the ladies: If you’re kitchen challenged, like me, always have lipstick handy, like I said, there will be firemen.)

But, I digress.

There is a small list of things I can make that don’t burn down the house. One is by far my most favorite dish that my grandmother used to make, and my mother perfected – her Noodle Kugel recipe.

Fresh from the oven.

Fresh from the oven.

For those of you who don’t know what Noodle Kugel is, imagine a lasagna, but instead of tomato sauce, meat and cheese, it’s filled with raisins, sugar, cinnamon, and butter. Lots of butter. And will lay heavily on your for days, but so worth it. Many noodle kugel recipes call for sour cream and riccota cheese, ours does not. It’s pure carb delight!

We enjoy it at every major Jewish holiday, and the family begs for it year-round. It’s as sweet as any dessert you could ever want and absolutely addicting. My favorite part is the crunchy top, where the cooked noodles create a crust with the crispy, sweet raisins. Delicious. *Don’t get your cholesterol checked within days after eating this because I’m sure it will be off the charts. Your scale too.

Grandma’s Noodle Kugel Recipe:

12 0z. pkg. wide Manischewitz Noodles
Boil about 7 minutes in salted water, then drain.

In a large bowl add:

3/4 tsp. salt
1 tsp. vanilla
3/4 cup sugar
1/2 cup melted butter
1 tsp. cinnamon
1  cup golden or dark raisins (I use both)
4 eggs

Put a few drops of melted butter into 9 x 12 Pyrex baking dish then smooch -yes, according to my mom, this is an actual term – it all around.
Mix all ingredients, then add the noodles. Once the noodles are fully coated pour the mixture into baking dish and smooth it out.

Bake at 350, for 45 minutes. Check every 20 minutes, if browning too quickly drop temperature to 325.

Enjoy! This is a blog hop. Click here to read more delicious recipes.

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  • Karen - Lukschen kugel! Yummy….we use the savoury version more often, but now I’m thinking raisins and cinnamon and butter….

    Thanks for sharing this!ReplyCancel

  • Connie McLeod - I love new food discoveries and I’ve never heard of a noodle kugel. It sounds and looks delicious! I’ll have to try it!ReplyCancel

  • Jewish Holidays in a Box - Oh – noodle kugel. It looks so so so good! (It must be lunchtime). Thanks for sharing the great post :)ReplyCancel

  • Kathy Radigan - I love noodle kugel!! I have never made it for my kids, I am going to try your recipe! Thanks so much!!!ReplyCancel

  • Helene Cohen Bludman - My family adores kugel but we save it for holidays for exactly the reason you stated. It is ridiculously fattening but oh so good.ReplyCancel

  • Darlene Sneden - How yummy looking is that noodle kugel! Surely your ability to make it far outweighs that “fact” that you can burn water.ReplyCancel

  • Joy Weese Moll - That looks really good. I tried noodle kugel a couple of times from a cookbook with no earthly idea of how it was supposed to turn out. I think I need to try it again with your description, photo, and recipe to guide me.ReplyCancel

  • Enchanted Seashells, Confessions of a Tugboat Captain's Wife - this looks yummy. don’t we all have our mom’s favorite kugel recipe? I know I do, too, and heaven forbid if I try and change it up a little. my son wants the same flavors he remembers his entire life!ReplyCancel

  • Jordan Catapano - This looks amazing! Can’t wait to make. My mother-in-law makes a great one so maybe I’ll just keep this recipe for myself :)

  • Barbara Feldman - Because it’s so sweet and rich, I am not personally a kugel fan. But if I made this for my husband, he would plotz and think he’d gone to heaven. Then he would wonder who had possessed his wife! Thanks for sharing.ReplyCancel

  • Hayley Kaplan - I make several kugels myself but they all have cream cheese or cottage cheese in them so I’m going to test out your Grandma’s recipe next time. My family and guests seem to prefer it with no raisins so I always leave out the raisins.ReplyCancel

  • Cathy Chester - I am not a baker, either. But these I will have to try. In the meantime, can you send some over to me?

    Delicious, Linda!ReplyCancel

  • Karen D. Austin - I recently got a diagnosis of hypoglycemia (waaa!), but my kids would really love this, and I think I could actually teach them how to make this.(They are 12 and 15.) Thanks for writing this up!ReplyCancel

  • grownandflown - Linda, oh, my, we would find this irresistible! Hope we are in LA sometime when you have a bit to share.ReplyCancel

  • Unscripted Mom - Grandma’s kugel looks great but my family would disown me if I put raisins in it…or in anything for that matter! :) Thanks for sharing!ReplyCancel

  • Phoebe Wulliman Graber - Sounds heavenly sinful, if that’s possible!ReplyCancel

  • Kim Jorgensen Gane - Oh, how I miss egg noodles (especially with beef stroganoff) since going gluten free. Still enjoy imagining, however. Married to an ex-fireman and can attest, it’s good practice to keep lipstick handy at all times, just in case!ReplyCancel

  • pia - Wow–I never saw a noodle kugel recipe without cheese. Going to make it


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