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Noodle Kugel

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

  • Servings: 10
Noodle Kugel

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.

Reviews (8)

  • Jacqui Amanda 2 Feb, 2014

    Rachel Miller doesn't know what she is talking about!!! this recipe is amazing, it became an instant classic in my house! I make it for almost ever occasion and everyone adores it, Jews and non-Jews like rave about it. Sometimes I change out the apples for pears or this last year instead of apples I added 1 can or 3 medium sized roast sweet potatoes mashed and puréed for a sweet potato kugel with Thanksgivukkah. This kugel is a staple in my Jewish household!!!

  • Rachel Miller 9 Nov, 2013

    If you have ever had traditional noodle kugel, you will not like this. It was way too rich and nothing like I have had before. If you have never had a traditional noodle kugel then maybe you will like this.

  • Jamiefalcon 17 Oct, 2008

    I halved this recipe and substituted lowfat cream cheese for regular and plain lowfat yogurt for the sour cream. I also used regular whole wheat spaghetti noodles I found in my pantry. It turned out so delicious. I will definitely be making this again. I might add golden raisins next time in addition to the apple.

  • esagman 25 Apr, 2008

    5 STARS! This dish had just the right amout of sweet. My husband is Jewish and he said this kugel rivaled his mother's! Now that's a complIment!!! Jewish families use kugel as a side dish. It is a great side dish to brisket. The prep time was an hour but it was well worth it! I will make this recipe again and again. Thank you Martha!

  • josephinebat10 14 Feb, 2008

    Sounds like a noodle version of bread and butter pudding. I like the idea of ZIPORAONLOCATION to make it fat free. Very interesting will definately try this and report back.

  • sparilis 23 Dec, 2007

    I love this dish. Its simple. Its not too sweet, but it's creamy and warm. I think it would make a nice brunch dish. I think I'd like more apples, though. For anyone who has never had this kind of thing, it's basically a bread pudding but with noodles instead of bread. And its lighter. I can't imagine substituting low/no-fat ingredients, though. I think the texture would suffer.

  • dmarmorstein 6 Dec, 2007

    Its very good. A great combo of sweetness,spice and noodles

  • ziporaonlocation 4 Dec, 2007

    You can substitute low cholesterol margarine for butter and fat free sour cream and cream cheese for the health concious crowd. It tases just as good if you are used to eating fat free.

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