Noonie's Jewish noodle pudding otherwise known as lokshen kugel.

Noonie's Jewish Noodle Pudding

This sweet noodle pudding is the perfect make-ahead dairy casserole for Jewish holidays or brunch. 

Course Side Dish
Cuisine Jewish
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 12 servings
Author Laura


  • 16 ounces wide egg noodles
  • 8 ounces butter, melted
  • 4 eggs
  • 1 cup sugar
  • 1 large can crushed pineapple, drained
  • 1 large can peaches, drained and chopped
  • 16 ounces sour cream
  • 16 ounces cottage cheese
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon salt


  1. Preheat the oven to 350 degrees F. Grease a 9-inch x 13-inch pan. You can use a bit of the melted butter, oil, or cooking spray. 

  2. Cook the noodles according to the directions on the package, for no more than the minimum specified time. Mix with the melted butter and set aside.

  3. Beat the eggs and add the sugar, mixing until well-combined. Then add the drained fruit, sour cream, cottage cheese, vanilla, and salt. Mix all those ingredients and add the noodles and butter. Mix again. 

  4. Pour the mixture into the buttered pan. Bake uncovered for one hour (top should be browned and getting crispy), then cover with foil and bake another 30 minutes. 

Recipe Notes

Most packages of noodles are 12 ounces, so this recipe calls for about  1 1/3 packages.

The noodles should be "parboiled" so that they are just barely softened. They will continue to cook in the casserole.