Kugel is a sweet or savory casserole that’s served on Shabbat or at holiday dinners. This sweet noodle kugel cooks in the slow cooker freeing up your oven.
What Is Kugel?
Kugel is a traditional Ashkenazi Jewish dish often served on Shabbat and holidays like Rosh Hashanah. Made with egg noodles, it’s a sweet casserole that can be made in many different ways. The kugel recipe you see here is a revised version of a common kugel that uses cottage cheese. A friend passed along this recipe to me back in 2006 and I’ve been making it ever since. With a few modifications; I use honey while the original recipe uses sugar. I only use 1 tablespoon of butter, the original uses 2. I also used low-fat cottage cheese & low-fat sour cream while the original recipe from my friend used full-fat.
Sweet vs Savory Kugel
As I mentioned, kugel can be made in lots of different ways. This version is a sweet kugel that uses noodles, and a sweetener, in this case honey. Savory kugel is often made using some sort of potato in place of egg noodles and they often include vegetables and sometimes cheese. This sweet kugel can be eaten warmed or room temperature. It’s not only a dinner side dish, you can also serve it as a brunch item.
Other Jewish holiday recipes you might enjoy:
Crisp The Top (if using Crock-Pot)
This is done when the custard is set. To check, stick a knife in the center. If it comes out clean, it’s done. Using the slow cooker for this recipe, you don’t really get a nice crisp top of the custard like you would if you cooked it in the oven. For some of you, there’s a solution for that. Did you know you can put Crock-Pot inserts directly in the oven? All Crock-Pot brand of slow cookers inserts can be placed in the oven for up to 400 degrees. If you have another brand of slow cooker, you will have to check with the manufacturer before putting it in the oven. Worst case scenario you transfer it to a baking dish to achieve this effect.Print
- 1/2 lb wide egg noodles
- 6 eggs
- 1 lb low-fat cottage cheese
- 1 lb low-fat sour cream
- 1 tbsp butter, melted
- 1/3 cup honey
- 1/2 cup raisins
- 1 tsp cinnamon
- Boil the egg noodles in lightly salted water for about 4 minutes. Strain noodles from water. Let cool.
- Spray inside of slow cooker generously with cooking spray.
- In a large bowl, combine noodles with remaining ingredients. Pour into slow cooker.
- Cook HIGH 3-4 hours, LOW 6-8 or until custard is set.
I used a 3.5-quart slow cooker. Make sure you grease the slow cooker generously with cooking spray. If you do, then the kugel should come out easily.
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