Rosh Hashanah Round-up and Sweet Noodle Kugel Recipe - Pamela Salzman Skip to content

Rosh Hashanah Round-up and Sweet Noodle Kugel Recipe

These are some ideas if you need some inspiration or you’re looking to change it up this year!  Feel free to let me know if you have questions about substitutions.  At the bottom, I included my mother-in-law’s (delicious, but not healthy) recipe for sweet noodle kugel.  Enjoy!


Onion Braised Brisket

Whole Roasted Chicken

Vegan Lentil Shepherd’s Pie


Baked Orange-Rosemary Glazed Chicken

Moroccan Chicken with Dates

Matzo Ball Soup (I make the soup and my mother-in-law brings the matzoh balls.)

Slow Roasted Salmon

Herbed Sweet and Spicy Salmon from Quicker Than Quick


Shredded Sweet Potatoes and Apple

Honey Lemon Green Beans

Ginger and Honey Glazed Carrots

Miso Roasted Eggplant with Pomegranate-Tahini Sauce

Sweet and Spicy Carrots with Pistachios and Feta

Moroccan Roasted Carrots with Orange

Whole Roasted Cauliflower with Tahini Sauce, Raisins, Hazelnuts and Green Herbs

Oven Baked Eggplant with Olives, Capers, and Basil

Roasted Sweet Potatoes with Leeks

Roasted Carrots with Garlic Yogurt

Sweet Potato Casserole




Fall / Winter Tabbouleh

Quinoa with Spinach, Dill and Feta

Butternut Squash Salad with Pomegranates

Roasted Delicata Squash and Apple Salad

Fall Salad with Apples and Walnut Vinaigrette

Roasted Acorn Squash with Roasted Grapes, Frico and Pine Nut Dressing


Kale Salad with Citrus Dressing

Grated Carrot Salad


Apple Desserts:

Apple Crumble Cake

Grain Free Apple Tarte Tatin

Grain-Free Cinnamon Apple Cake

Apple Tart Cherry Pie with Crumble Topping

Salted Maple Apple Galette

Olive Oil Apple Spice Cake


Here’s my mother-in-law’s recipe for sweet noodle kugel.  (Not healthy!) I have never made it any other way, but I assume you can use gluten-free noodles.  Not sure how it would turn out dairy-free.

Sweet Noodle Kugel
Serves: 8-12
  • ½ cup (1 stick) unsalted butter, melted + more for greasing baking dish
  • 8 ounces cream cheese, softened
  • ¾ cup cane sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 2 cups plain, unsweetened milk
  • 8 ounces wide egg noodles, cooked and drained
  • optional: 1 handful golden raisins (I don't use.)
  • ½ cup crushed cornflakes
  • optional: dusting of cinnamon and sugar (I don't use.)
  1. Grease a 13 x 9-inch baking dish with butter.
  2. In a large bowl, combine the melted butter and cream cheese together. Add sugar, vanilla, eggs, and milk, and whisk until smooth. Add noodles (and optional raisins) and stir to combine.
  3. Pour into prepared baking dish, cover and refrigerate all day or overnight.
  4. When ready to bake, preheat the oven to 350 F degrees. Uncover kugel and sprinkle with cornflake crumbs (and optional cinnamon-sugar.) Bake for 1 hour and 15 minutes, until golden and set.





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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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