Classic Noodle Kugel

Preparation info
  • Yield:

    12 to 16

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

My cousins Sheila and Sheldon Lebowitz’s delectable classic noodle kugel is crunchy with a cinnamon-sugared cornflake crust. It’s a surefire crowd-pleaser with all generations.


For the Kugel

  • 1 pound medium or wide flat egg noodles (not the twisted spiral kind, which won’t absorb as much of the liquids and flavoring)
  • Salt
  • 8


Preheat the oven to 450°F.

In a large pot, cook the noodles in 6 quarts lightly salted boiling water until just tender. Drain, return to the pot, and toss with about