Savory Lokshen Kugel

This rib-sticking noodle casserole will steal the show on any Jewish holiday table.

  • Serves


  • Cook

    1 hour


By SAVEUR Editors

Updated on September 15, 2023

Noodle kugel is a festive staple that graces many Jewish families’ tables during holidays like Rosh Hashana. Though the casserole is typically a sweet dish, this version is savory, flavored with garlic and onions. We recommend making this lokshen kugel recipe in a cast-iron skillet—around 12 inches is ideal—for even cooking and crisp edges.

This recipe first appeared in our October 2011 print issue with the story, “Season of Rejoicing,” by Katie Robbins.


  • 1½ cups sour cream
  • 1¼ cups cottage cheese
  • 8 Tbsp. unsalted butter, melted, divided
  • 4 large eggs, lightly beaten
  • 8 oz. wide egg noodles
  • Kosher salt and freshly ground black pepper
  • 4 garlic cloves, finely chopped
  • 1 large yellow onion, finely chopped


Step 1

Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, cottage cheese, 6 tablespoons of butter, and the eggs.

Step 2

Set a large pot of salted water over high heat, bring to a boil, then add the noodles and cook, stirring occasionally, until al dente, about 8 minutes. Drain the noodles, return to the pot, then stir into the sour cream mixture, and season with salt and black pepper to taste.

Step 3

To a large cast-iron skillet over medium-high heat, add the remaining butter. When the butter is hot, add the garlic and onion and cook, stirring occasionally, until just beginning to brown, about 8 minutes. Stir in the noodles, transfer to the oven, and bake until golden-brown, 35–40 minutes. Serve warm.  

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