Rebecca’s Sweet Lokshen Kugel: A Hug in a Dish

The scent of cinnamon and sugar, mingling with the subtle richness of baked noodles and cream cheese – it’s a fragrance that instantly transports me back to my grandmother’s kitchen. Rebecca’s Lokshen Kugel wasn’t just a dish; it was an event. Every holiday, every special family gathering, this golden, comforting bake would grace the center of the table, a testament to tradition and pure, unadulterated deliciousness. I remember peeking into the oven, mesmerized by the bubbling edges and the perfectly crisp topping, often sneaking a warm bite before it was officially declared “ready” for serving. It’s the kind of recipe that feels like a warm embrace, a culinary heirloom passed down with love and anticipation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 12-24
• Yield: 1 13×9 inch kugel
• Dietary Type: Dairy

Ingredients

For this comforting noodle bake, you’ll need a few pantry staples and some key dairy components.

• 1 (12-ounce) package egg noodles (such as Maneschewitz)
• 6 eggs, beaten
• 3/4 teaspoon vanilla extract
• 1 1/3 cups sugar
• 3 tablespoons sour cream
• 1 (8-ounce) package cream cheese, at room temperature
• 1 1/2 lbs cottage cheese
• 16 ounces applesauce (cinnamon-flavored applesauce is a delightful choice here)
• Nutmeg, to taste
• Cinnamon, to taste (about one teaspoon is a good starting point)
• 1 cup golden raisins
• 1/2 cup melted butter (1 stick)

For the Topping:

• 2-3 cups frosted flakes, crushed (or corn flakes, enough to cover kugel)
• 2-3 tablespoons melted butter

Equipment Needed

• Large pot
• Colander
• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Wooden spoon
• Rubber spatula
• 13 x 9-inch baking dish
• Aluminum foil
• Baking sheet (optional, for catching overflow)
• Medium bowl (for topping)

Instructions

Crafting Rebecca’s Sweet Lokshen Kugel is a straightforward process, yielding a truly special result. Follow these steps carefully for the best outcome.

1. Begin by cooking the egg noodles in a large pot of boiling water. Prepare them according to the package directions to ensure they are perfectly tender but not mushy. Once cooked, rinse the noodles with cold water to stop the cooking process and let them drain thoroughly in a colander. This step is crucial to prevent a watery kugel.

2. In a large mixing bowl, beat the eggs. To this, add the vanilla extract, sugar, sour cream, softened cream cheese, and cottage cheese. If you’re using an electric mixer, beat these ingredients until they are well combined and relatively smooth. If mixing by hand, ensure you vigorously whisk to incorporate everything evenly.

3. Next, stir in the applesauce into the wet ingredients.

4. Now, it’s time to bring the components together. Using a wooden spoon, stir in the drained noodles, nutmeg, and cinnamon. Add the golden raisins and the melted butter. Mix everything well to ensure that the noodles are evenly coated with the creamy mixture and the flavorings are distributed throughout.

5. Using a rubber spatula, spread the noodle mixture evenly into a 13 x 9-inch baking dish. For easier cleanup and to catch any potential overflow during baking, I find it helpful to transfer the kugel to a foil-lined baking sheet before placing it in the oven.

6. Prepare the topping. In a medium bowl, combine the crushed frosted flakes (or cornflakes) with just enough melted butter to moisten them. If you desire an extra hint of sweetness and spice, you can add a little cinnamon to this mixture.

7. Spread this prepared topping evenly over the top of the kugel. This will create a delightful crunchy contrast to the creamy interior.

8. Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for one hour.

9. After one hour, uncover the kugel and continue baking for an additional 30 minutes. During this uncovered period, it’s important to check frequently to ensure the topping doesn’t get too dark or burn. If you notice the topping is browning too quickly, you can loosely cover it with foil and continue baking until the kugel is set and cooked through.

10. Once baked, let the kugel cool slightly before cutting it into squares to serve. This delicious dish can be enjoyed warm, at room temperature, or even cold. The recipe yields approximately 12-24 servings, depending on the size of your squares.

Expert Tips & Tricks

Rebecca’s kugel is a testament to its simple, yet effective, construction. However, a few chef-y insights can elevate it further. Ensure your cream cheese is truly at room temperature; this will prevent lumps and ensure a silky smooth texture in your filling. When draining the noodles, give them a good shake in the colander – excess water is the enemy of a well-set kugel. Don’t be shy with the nutmeg and cinnamon; these spices are key to the kugel’s comforting aroma and flavor. If you find your raisins tend to sink, giving them a quick toss in a teaspoon of flour before adding them to the batter can help them distribute more evenly. The optional baking sheet underneath the kugel is a lifesaver for messy ovens!

Serving & Storage Suggestions

This lokshen kugel is wonderfully versatile. It shines as a side dish for Rosh Hashanah or Passover meals, a comforting breakfast, or even a light dessert. For an elegant presentation, serve warm squares on a platter garnished with a sprinkle of fresh cinnamon or a dollop of whipped cream. Leftovers are a true gift. Store the kugel in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in a low oven (around 300°F or 150°C) or in the microwave for a quick treat.

Nutritional Information

Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	533 kcal
Calories from Fat	206 kcal
Total Fat	22.9 g	35%
Saturated Fat	12.2 g	61%
Cholesterol	174.4 mg	58%
Sodium	439.5 mg	18%
Total Carbohydrate	68.8 g	22%
Dietary Fiber	2 g	8%
Sugars	34.8 g	139%
Protein	15.6 g	31%

Variations & Substitutions

While Rebecca’s recipe is a classic for a reason, it’s always fun to explore variations. If you find yourself without applesauce, or simply want a different tang, sour cream can be used as a substitute, as noted in a popular variation. For a richer, more decadent kugel, consider folding in about 1 1/2 cups of ricotta cheese along with the cottage cheese. The topping offers flexibility too; while frosted flakes provide a satisfying crunch, crushed corn flakes or even a mixture of chopped nuts (like pecans or walnuts) can offer a different textural and flavor profile.

FAQs

Q: Can I make this kugel ahead of time?
A: Absolutely! This kugel can be baked a day in advance and stored in the refrigerator. Reheat gently before serving.

Q: My kugel seems a bit too sweet. How can I adjust the sugar?
A: You can try reducing the sugar slightly, especially if you are using a sweeter applesauce. Start by reducing it by 1/4 cup and taste the batter (before adding eggs) to gauge sweetness.

Q: What is the best way to ensure a creamy, smooth kugel?
A: Ensure your cream cheese is very soft (room temperature) and beat it well with the other wet ingredients. Also, avoid overcooking the noodles, as this can lead to a mushy texture.

Q: Can I omit the raisins?
A: Yes, if raisins aren’t to your liking, they can certainly be omitted. The kugel will still be delicious.

Q: Is it okay to use a different type of noodle?
A: While egg noodles are traditional and provide the best texture, you could experiment with other broad, flat noodles, but cooking times might need adjustment.

Final Thoughts

Rebecca’s Sweet Lokshen Kugel is more than just a recipe; it’s a vessel for memories and a comfort to the soul. It’s the kind of dish that brings people together, sparking conversations and filling the air with a sense of warmth and tradition. Whether you’re rediscovering a cherished classic or experiencing it for the first time, I encourage you to embrace the simple joy of creating and sharing this delightful noodle bake. It pairs wonderfully with a crisp green salad for a balanced meal, or simply enjoyed on its own, perhaps with a warm cup of tea. Happy baking!