Noodle kugel

The wonders of Pyrex

My grandmother made this noodle kugel in a large Pyrex bowl, which had the advantage that she could mix it up and bake it in the same container. I don’t myself have a big Pyrex bowl, but I always remember hers fondly. She had this set of three; I suppose my mother must have them now.

(Update: she does! I’ve been using them at her house.)

How to make noodle kugel:

Preheat the oven to 350 F. Put a large saucepan full of water on to boil. When it boils, add a pound of flat egg noodles and cook them al dente, so they’re still a little bit chewy. Drain the hot water but don’t rinse the noodles.

Dump the cooked noodles into a large Pyrex bowl (or a greased casserole) and add four eggs, 1/4 cup of sugar, 1 teaspoon of kosher salt, 1/2 cup of raisins, and maybe a chopped apple if you want. Bake about 40 minutes or until set in the middle and browned on top.

Vegetarian or vegan?

Noodle kugel is vegetarian, but the eggs keep it from being vegan. A vegan version would need to use vegan noodles, and a mixture of silken tofu and applesauce to make it set firm in place of the eggs. If you want meat, eat this with roast chicken, as my grandma did. Otherwise, noodle kugel is good with a pile of candied carrots, or applesauce.

Can I keep noodle kugel for later?

Yes, kugel will be good reheated for a week if you keep it in a sealed tupperware, but it won’t freeze well.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

Leave a comment