I make my mother-in-law’s recipe for sweet noodle kugel once a year. Everyone loves it and I do not deviate from it to try to make it less rich or more nutrient dense.  It’s a traditional holiday dish and it does not need messing with. I have never made it any other way, but I assume you can use gluten-free noodles if you have a gluten intolerance. Not sure how it would turn out dairy-free, but you can check out the suggestions below if you wanted to go that direction!

Why you’ll love this sweet noodle kugel recipe

• it’s creamy and comforting;
• it’s sweet, but not overly sweet like a dessert;
• it can be prepped the day before and baked just before serving;
• it’s so easy!

Ingredients 

• Butter – I use an entire stick of butter in this recipe and I prefer to use unsalted butter in baking. 
• Cream Cheese – it’s best to let this come to room temperature to soften. It’ll be easier to blend. 
• Sugar – can sugar dissolves best here. 
• Vanilla Extract – use a pure vanilla extract without any additives or artificial flavors. You can also try making your own vanilla extract. It makes a nice gift during the holidays. Check out this post for a recipe. 
• Eggs – I use 4 large eggs in this recipe. 
• Milk – I use whole dairy milk. 
• Wide Egg Noodles – you can find these in most supermarkets. Cook them according to the package directions, but and then stir them in with the rest of the ingredients here 
• Cornflakes – I buy unsweetened cornflakes. They make for a nice crunchy topping. 

How to make it? 

1. Grease a 13 x 9-inch baking dish with butter.
2. In a large bowl, combine the melted butter and cream cheese together using an electric mixer. Add the 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.

Tips 

• I prefer beating all of the ingredients (except for the noodles) with an electric mixer. If you don’t have one, you can blend everything in a blender until smooth. 
• Don’t add the cornflake topping until ready to bake or else the topping will get soggy. 
• Feel free to add raisins or a dusting of cinnamon and sugar, but I find it to be plenty sweet without. 

Substitutions 

• Butter – plant butter 
• Cream cheese – Kite Hill almond milk cream cheese
• Milk – plain, unsweetened plant milk. I’ve used soy milk. 
• Noodles – gluten-free or possibly a grain-free cassava pasta
• Cornflakes – cornflakes are gluten-free, but if you can’t do corn, I would try a grain-free cereal like Magic Spoon or equivalent.

Other recipes you may love 

*Sweet Potato Casserole 

*Eggnog Sweet Potato Casserole with Crunchy Oat Topping 

*Lemon-Ricotta Souffle with Blueberries

*Baked Berry Oatmeal 

*Baked Morning Glory Millet Porridge 

*Pumpkin Bread Pudding with Apple Caramel Sauce 

*Baked Pumpkin Oatmeal 

*Creamy Corn Pudding 

If you give this sweet noodle kugel recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy my recipes, tips and videos, check out my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!