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Reviews (71)
Back to TopTriangleI made this with one small addition and it turned out wonderful. I used 1/16 tsp of onion powder just before baking! It was incredible. (Don't use more than 1/16 tsp, I tried a batch with 1/8 and it was HORRIBLE). Oh, and I didn't use any nasty poppy seeds. Don't get me going on poppy seeds!
Anonymous
Trumpy, NE
2/10/2020
How funny is this? — I was reading a review with which I completely agreed, then looked at the author and discovered it was ME! lololMaking this for New Year’s Day to go with my black-eye peas with smoked andouille and diced ventreche — using the rest of the ventreche in this kugel — and the Sweet and Tangy Collard Greens (using frozen collards: hey, it’s what I have!). I also have two loaves of raisin-studded challah for a double-batch bread pudding with toasted walnuts or almonds; I still haven’t decided on the sauce, but I want to use up my freezer contents (which means peaches), so probably a sort-of peach compote with balsamic vinegar and maybe cloves and/or star anise …
hollisevon
Vero Beach, FL
12/31/2019
Made this for a mixed crowd - vegetarians, vegans, allergy-prone. The only change I made was to add about a half cup of grated pecorino, It was a BIG hit - no leftovers for my disappointed hubby.
ellenmm1
Medford, MA
9/29/2019
i usually sub ricotta for cottage cheese, but i grew up in an Ashkenazi Russian-Jewish home and i prefer my kugel savory; i find ricotta a bit sweet. not so for cottage cheese. i will DEFINITELY add bacon, perhaps even using the rendered fat instead of or in addition to the butter. there are so many spice/herb combinations that this recipe could take me on ...
hollisevon
Vero Beach, FL
2/9/2019
Awesome recipe! My family is new to kugels, but begging for this one again.
Anonymous
Barrie, ON
12/8/2016
I absolutely love this recipe but prefer ricotta cheese to cottage as it provides a much better texture. And bacon is a wonderful occasional addition! Yummy!!
Nicemommy
Asheville, NC
8/8/2013
One of my favorites! My first kugel was made something like this but with crushed corn flakes and pineapple. Of coure, no onions, but I might try adding them next time, it could be very good.
I_Fortuna
4/18/2013
Used silicon muffin pan so it didn't brown up as I might like but it tasted perfect.
bretirey
1/8/2013
This recipe sounds delicious and I plan to try it. What's all the fuss from people about adding bacon? I have Jewish friends who do and some who do not eat pork. So what? Can't non-observant Jews eat Kugel? How about non-Jews? Please be tolerant! Not everyone thinks like you do! This is the first review I've ever written to epicurious although I've been a reader for many years. I just felt like mentioning that people who aren't Jewish should be able to cook and eat "Jewish" food without criticism! If you don't eat bacon, don't add it!
Anonymous
Madison WI
9/19/2012
I prefer savory kugel to sweet and this one was the best I've ever had (sorry, Mom). Thanks to the excellent tips here, I reduced the butter by about a tablespoon, used a mixture of yellow onion and leek, used reduced fat ricotta instead of cottage cheese (but used regular sour cream), and used mustard seeds instead of poppy seeds to add texture and a little zing. I also increased the salt & pepper a bit. Baking the kugel in a muffin tin makes for a fabulous presentation and creates lots of nice crispy edges. Love this recipe and all of your tips!
makena54
SF Bay Area
5/11/2012
These are phenomenal! Perfect for a holiday meal or a small potluck. I used ricotta instead of the cottage cheese.
jggeb
3/12/2012
Very yummy and also prettypresentation. I used low fat cottagecheese and sour cream and it was stillvery rich. I passed on the poppy seedsas others had recommended. Next time Iwill cut back on the butter as I don'tthink it was necessary. I liked to keepit in the oven a little longer to firmit up and make the tops even morecrusty. Great Christmas eve withApricot Ginger Chicken that I found onEpicurious. It was a savory counterpartto the sweet main dish.
Anonymous
Laketown, MI
12/30/2011
I took the advice of many of the reviewers and decreased the butter by not quite half. I also used ricotta cheese instead of cottage cheese - and subbed a bit of parmesan for the ricotta (like a quarter cup in a doubled batch). I also added some chopped garlic to the onions towards the end of their browning time. I also added fresh chopped sage.I doubled this recipe to make for a BBQ I was hosting and received rave reviews. I even had a guest be bold enough to ask if he could take a couple home with him. It wasn't until later that I realized that in doubling the recipe, that I neglected to double the eggs... so I used four instead of eight. I think the only downside to this was that the kugel didn't hold together as well as they otherwise might have.... they were a bit tricky to get out of the muffin tins... but I don't think the flavor was lacking at all. In fact, I'm afraid they would have been too eggy had I used all eight.I also sprinkled some parmesan cheese on the tops about twenty minutes into the baking time... which added a nice extra flavor.I will definitely make these again!
redreba
Philadelphia
5/15/2011
Totally forgetting that I had made this and reviewed it six years ago, I once again dug into my Epi recipe box last night and made a 1/2 recipe of these little kugels in muffin tins. Used finely chopped leeks, Vidalia spring onion, and a shallot for a unique oniony flavor. So easy, tasty, lovely presentation, definitely worth repeating.
rjordan
4/20/2011
My wife and guests loved it, but I think a littlemore spice might improve it. Perhaps a littlemustard or sharp cheese to give it a little bite.As suggested I doubled the noodles and that wasthe right call by nokelleh.To make the onions go faster, I just microwavedthem for 15 minutes then browned them in askillet. To make it a little more heart healthy, Iused non-fat sour cream and non-fat ricotta aswsuggested by cjbwein.A definite keeper for parties.
Anonymous
Lake Norman, NC
9/28/2010
TagsEgg NoodleNoodleGermanEuropeanJewishOnionRoot VegetableVegetableSour CreamDairyMainSideBrunchDinnerVegetarianNut FreeEasyOven BakeRosh HashanahHanukkahGourmet
