New This Month

Noodle Kugel


Somewhat sweet and a bit savory, kugels can be served as side dish or a breakfast treat.

  • Servings: 10

Source: Martha Stewart Living, December 2006


  • 1 cup (2 sticks) unsalted butter, melted, plus more for dish
  • Coarse salt
  • 1 pound broad egg noodles
  • 6 large eggs
  • 2 cups (16 ounces) sour cream, room temperature
  • 1 cup sugar
  • 12 ounces cream cheese, room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large Granny Smith apples, (about 12 ounces total), peeled, cored, and chopped into 1/2-inch pieces (about 3 cups)


  1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot. Set aside.

  2. Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.

  3. Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples; gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles; sprinkle with remaining 2 tablespoons sugar.

  4. Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.

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