Simple & Affordable Pecan Noodle Kugel Recipe (Sweet & Comforting)

Noodle kugel is the ultimate Ashkenazi comfort food—a sweet, luscious baked noodle casserole that walks the line between decadent side dish and cozy dessert. This Simple & Affordable Pecan Noodle Kugel upgrades the nostalgic custard base with a buttery brown sugar pecan crumble that caramelizes as it bakes.

Why You Will Love This Recipe

• Rich, Custardy Interior: Broad egg noodles suspended in a velvety blend of sour cream, cottage cheese, and sweet vanilla.
• Irresistible Pecan Crunch: A buttery cinnamon-pecan streusel provides textural contrast to the soft noodles.
• Budget-Friendly Pantry Ingredients: No expensive gourmet items needed—common dairy, pasta, and spices do all the magic.

Ingredients Checklist

For the Noodle Custard:

• 12 oz Wide Egg Noodles (cooked al dente and drained)
• 1/2 cup (1 stick) Unsalted Butter, melted
• 4 Large Eggs, beaten
• 1 cup Sour Cream (full fat recommended)
• 16 oz Small Curd Cottage Cheese
• 1/2 cup Granulated Sugar
• 1 tsp Pure Vanilla Extract
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Salt

For the Pecan Streusel Topping:

• 1 cup Chopped Pecans
• 1/3 cup Packed Light Brown Sugar
• 3 tbsp Unsalted Butter, melted
• 1/2 tsp Ground Cinnamon
• 1/4 cup Crushed Cornflakes or Graham Cracker Crumbs (for extra crunch)

Step-by-Step Instructions

1. Boil the Noodles

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking casserole dish with butter or non-stick spray. Bring a large pot of salted water to a boil. Cook egg noodles for 6 to 7 minutes (1 minute less than package directions so they remain firm). Drain thoroughly.

2. Whisk the Custard Base

In a large mixing bowl, whisk together the melted butter, beaten eggs, sour cream, cottage cheese, granulated sugar, vanilla extract, cinnamon, and salt until smooth and thoroughly combined.

3. Combine Noodles and Custard

Fold the drained, warm noodles into the custard mixture until evenly coated. Pour into the prepared 9×13-inch baking dish and smooth the top evenly with a spatula.

4. Mix the Pecan Topping

In a small bowl, stir together the chopped pecans, brown sugar, melted butter, cinnamon, and crushed cornflakes until crumbly. Scatter the pecan mixture evenly across the surface of the noodles.

5. Bake Until Golden & Set

Bake uncovered at 350°F for 45 to 50 minutes, until the center is set and edges are bubbling with a golden-brown candied pecan crust. Remove from oven and let rest for 15 minutes before slicing so the custard holds clean squares.

Serving Suggestions

Pecan noodle kugel can be served warm, at room temperature, or chilled straight from the fridge. It is a traditional accompaniment for holiday brisket, roast chicken, or Sunday family brunch alongside scrambled eggs.