What is Noodle Kugel?

Noodle kugel is a traditional Jewish noodle dish that is commonly served on Shabbat and on holidays. Kugel can be served as aside dish, a casserole, or even as a dessert. It’s all about the flavors and consistency you put together with your Noodle Kugel. This Chocolate Noodle Kugel at first glance seems like a side dish because of the noodles, but with a dark chocolate, sweet taste, you will certainly want to add it as part of your dessert menu.

Do You Eat Noodle Kugel Hot or Cold?

This Chocolate Noodle Kugel can be served hot or cold, you might want to try it both ways to see which you prefer! If you are serving your Chocolate Noodle Kugel hot, you may want to add a serving of vanilla ice cream on top for a delicious topping!

You’ll have to let me know what you think of this recipe! I quite liked it despite my surprise at the ingredients when I first tried it out.


  • 1 lb. Pappardelle’s Dark Chocolate Linguine

  • 1 stick butter, cut into pieces

  • 1 cup whole milk

  • 5 large eggs, lightly beaten

  • 1/2 cup sugar

  • 2 teaspoons vanilla

  • 1 teaspoon salt

  • 1 lb. container of sour cream

  • 1 lb. container of small curd cottage cheese

For Topping


  • 2 cups cornflakes, coarsely crushed

  • 2 tablespoons sugar

  • 2 teaspoons cinnamon

  • 2 tablespoons butter, cut into pieces

Method Of Prep

  1. Preheat oven to 350 degrees. Butter a 13x9 inch baking dish (lasagna style pan).

  2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 6-8 minutes). Drain, then return to the cooking pot and add butter. Toss until noodles are well coated and butter is completely melted.

  3. Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and add to noodles. Spoon gently into baking dish.

  4. For the topping, stir together cornflakes, sugar, and cinnamon and sprinkle over noodles. Dot with butter and bake kugel until edges are golden brown, about 40-50 minutes. Let stand before serving.

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