Traditional Jewish Kugel Recipe

You just cannot improve upon this kugel recipe (noodle casserole). What’s not to enjoy? This recipe has been making the rounds of Jewish cooks for many years. It is truly fool-proof and guaranteed to please. For those who observe the dietary laws of kashrut, this can be made with pareve margarine instead of butter for a meat meal and can be used either as a side noodle dish or a dessert.


¾ cup (1 ½ sticks) salted butter or pareve margarine, melted
¾ cup packed dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs, lightly beaten
1 teaspoon ground cinnamon
½ cup granulated sugar
2 teaspoons salt, or to taste
Pour half the butter into 12-cup mold or tube pan and swirl around bottom and up sides. Press brown sugar into bottom, and then press the pecans into sugar.
Cook noodles in boiling water according to package directions. Drain.
Mix noodles with eggs, remaining melted butter, cinnamon, granulated sugar and salt. Spoon into prepared mold.
Bake at 350 degrees F for 1 ¼ hours or until top is brown. Let stand 15 minutes before unmolding. Kugel top will become slightly hard, like a praline. Serve cold or at room temperature.

Yields 10 to 12 servings.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.