Cooking Tips








Jim Coleman Recipes

Crunchy Noodle Kugel


  • 1 cup combined golden & regular raisins orange juice
  • 1 pound egg noodles
  • 6 tablespoons unsalted butter, cut into pieces, plus a little oil for the pan
  • 4 large eggs
  • 2 & ½ cups cottage cheese
  • 1 & 1/3 cups sour cream
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • Grated zest of 1 lemon
  • Kosher salt to taste


Put raisins in a small saucepan and just cover with orange juice. Heat on the stove-top over med-low heat until liquid is just steaming. Remove from heat and let cool.

Meanwhile prepare the kugel mixture. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts. In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.

Preheat oven to 375 degrees. Prepare with oil an 11-by-17-inch jellyroll pan.

Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 45 minutes. Serve warm or at room temperature.

©2008 WHYY