Kugel is a classic Jewish casserole, served on Shabbat and at holiday meals. This sweet noodle kugel is made in a slow cooker, which frees up oven space and yields a tender, custardy dish.
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What Is Kugel?
Kugel is a traditional Jewish casserole commonly served on Shabbat and at holidays such as Rosh Hashanah. This recipe uses wide egg noodles combined with dairy to create a sweet, custard-like bake. The version here is adapted from a family recipe received in 2006 and updated for a lighter result: honey replaces refined sugar, the butter amount is reduced, and low-fat cottage cheese and sour cream are used. You can, of course, use the original full-fat ingredients if you prefer a richer kugel.
Sweet vs Savory Kugel
Kugel comes in many forms. This is a sweet kugel that uses egg noodles and a sweetener (honey in this recipe). By contrast, savory kugels often use potatoes instead of noodles and include vegetables, herbs, or cheese. The slow cooker sweet kugel can be served warm or at room temperature; it also makes a lovely brunch item in addition to a holiday side dish.
Other Jewish holiday recipes you might enjoy:
Chicken with Apples & Honey
Apples & Honey Challah Bread Pudding
Matzo Ball Soup
Horseradish Brisket (Passover Brisket)
Slow Cooker Holiday Brisket
Using A Paper Towel
In the recipe video, a paper towel is placed under the slow cooker lid to absorb condensation. Slow cookers trap steam, which can drip back onto the surface of your casserole and make it soggy. A paper towel or clean kitchen towel tucked under the lid soaks up excess moisture and helps the top of the kugel stay drier and more set. This trick works well for baking other slow-cooker desserts and casseroles, too.
Tips For A Successful Kugel
- Grease the slow cooker very well. Heavy cooking spray, a layer of parchment, foil, or a slow cooker liner will prevent sticking and make removal easier.
- Allow the kugel to cool completely before attempting to remove it; cooling helps it hold together and releases more easily from the insert.
- Slow cookers vary in temperature. The kugel can take anywhere from about 4 to 8 hours depending on your appliance and the heat setting. Test doneness by inserting a knife in the center — it should come out clean when the custard is set. In my slow cooker this took about 6 1/2 hours on low.
I used a 3.5-quart casserole slow cooker for this kugel recipe.
Slow Cooker Noodle Kugel Casserole
- Author: Shannon Epstein
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 10 servings
Ingredients
- 8 ounces wide egg noodles
- 6 eggs
- 1 pound low-fat cottage cheese
- 1 pound low-fat sour cream
- 1 tablespoon butter, melted
- 1/3 cup honey or maple syrup
- 1/2 cup raisins
- 1 teaspoon cinnamon
Instructions
Prepare the kugel:
- Boil the egg noodles in lightly salted water for about 4 minutes. Drain and let cool slightly.
- In a large bowl combine the cooked noodles, eggs, cottage cheese, sour cream, melted butter, honey (or maple syrup), raisins, and cinnamon. Mix until evenly blended.
Slow cooker method:
- Spray the inside of the slow cooker generously with cooking spray or line it. Pour the kugel mixture into the cooker.
- Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the custard is set and a knife inserted in the center comes out clean.
- Allow the kugel to cool before removing from the slow cooker.
Bake in the oven (alternative):
- Preheat the oven to 375°F (190°C).
- Generously grease a 9×13-inch baking dish and transfer the kugel mixture to the dish.
- Bake 30–40 minutes, or until set and a knife inserted in the center comes out clean.
Notes
The kugel is done when a knife inserted into the center comes out clean and the custard is set.
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