Brown Butter Noodle Kugel

Brown Butter Noodle Kugel

Brown Butter Noodle Kugel

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Jewish
Diet Vegetarian
Servings 8
Calories 481 kcal


  • 12 ounces wide egg noodles
  • ½ cup unsalted butter
  • 6 large eggs
  • 16 ounces sour cream
  • 16 ounces cottage cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage


  • Preheat oven to 375˚F. Lightly grease a 9×13 casserole dish and set aside. You can also use your Noir sauté pan.
  • In a large stock pot or dutch oven, bring salted water to a boil. Cook the egg noodles until al dente. Drain, rinse, and place into prepared dish. Set aside.
  • In a small saucepan over medium heat, melt the butter, stirring frequently. After about 5 minutes you will see brown flecks appear in the bottom of the pan. Continue to stir until butter is golden and flecks are a medium brown color. Watch closely so as to not burn the butter. Remove from heat and cool slightly.
  • In a large bowl, whisk the eggs. Add sour cream, cottage cheese, salt, pepper, thyme, and sage. Mix until well combined.
  • Last, add the brown butter including the browned bits at the bottom of the pan and mix to combine.
  • Pour the egg mixture over the noodles and gently stir to coat. Bake for 1 hour, or until the casserole is completely set in the center.
  • Remove from oven and allow to set for about 15 minutes before serving.


Calories: 481kcalCarbohydrates: 35gProtein: 18gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 232mgSodium: 544mgPotassium: 285mgFiber: 1gSugar: 4gVitamin A: 995IUVitamin C: 1mgCalcium: 143mgIron: 2mg
Food Group Rice, Pasta & Grains
Keyword Easy
Cooking Method Baking
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