Cottage cheese kugel

Total Time
42 min
7 min
35 min
Kugel, a sweet or savory baked pudding is usually made with egg noodles or potatoes. The addition of cinnamon, sugar and vanilla allows this version to work best as a dessert, brunch or a side dish. It’s topped with cornflake crumbs and baked until golden and bubbly. If you like, add 1/4 cup golden raisins to the mixture before baking. To make the kugel ahead, follow the recipe up to assembling the noodle mixture in a baking dish. Cover, and store in the refrigerator up to a day ahead. For the best results, don’t add the topping until right before baking.


Uncooked egg noodles

8 oz, wide variety

1% low fat cottage cheese

1 cup(s)

1% low-fat milk

½ cup(s)

Regular liquid egg substitute


Fat free sour cream

¼ cup(s)


3 Tbsp

Vanilla extract

1 tsp

Ground cinnamon

½ tsp

Cornflake crumbs

¼ cup(s)


  1. Preheat the oven to 375°F. Spray an 8-inch square baking dish with nonstick spray.
  2. Cook the noodles according to package directions. Drain and transfer to a large bowl. Add the cottage cheese, milk, egg substitute, sour cream, sugar, vanilla, and cinnamon.
  3. Spoon the noodle mixture evenly into the baking dish. Sprinkle the crumbs on top. Bake, uncovered, until the filling is set and the top is golden, about 35 minutes. Let stand 5 minutes before serving. Yields scant 1 cup per serving.