Noodle Kugel Recipe: A Healthier Twist on Tradition

Elevating the Ashkenzi comfort food to a New Level of Delicious and Nutritious Joy!

With winter settling in and everything happening in Israel and all the craziness with antisemitism, I've been seriously craving some comfort. This revamped Noodle Kugel recipe comes in. It's like a big, warm hug on a plate. In times like these, we could all use a bit of traditional food and a whole lot of comfort. 

But if you’re so moved to support this space for only $5 a month, I’d deeply appreciate it.

Before I get into this healthier noodle kugel recipe, let’s do a noodle kugel history primer. 

Noodle Kugel Backstory

Noodle kugel originated in Eastern Europe, particularly among Ashkenazi Jewish communities in regions like Poland, Russia, and Ukraine. These areas were home to a significant Jewish population, and noodle kugel emerged as a comfort food made from readily available ingredients.

Noodle kugel became a popular dish for the Sabbath and other Jewish festivals due to its ability to be prepared ahead of time and served at room temperature. It satisfied the requirements of Jewish dietary laws and provided a delicious and hearty option for festive meals.

As Jewish communities migrated and settled in different parts of the world, noodle kugel adapted to local ingredients and culinary influences. Various regions developed their own unique variations of the dish, incorporating ingredients like fruits, nuts, spices, and even savory elements.

One notable feature of noodle kugel is its versatility, with recipes ranging from sweet to savory. Sweet versions often include ingredients like sugar, cinnamon, and raisins, while savory versions may incorporate onions, cheese, and herbs. The choice between sweet and savory depends on family traditions, personal preferences, and the occasion for which the dish is prepared.

About this healthier noodle kugel

This healthier version swaps out regular noodles for whole wheat ones, and adds Greek yogurt, cottage cheese, and shredded mozzarella to give us the protein our bodies need. The spices—cinnamon and a hint of grated nutmeg add depth and warmth to this recipe and the touch of maple syrup adds sweetness.

Making this dish is simple!  All you need are the basics: a casserole baking dish, colander, mixing bowl, food processor, and a trusty spoon for stirring. Pop it in the oven, and in about 25-30 minutes at 180°C (350°F), you'll have a golden-brown beautiful noodle kugel. 

One quick tip: Let your casserole cool for a bit before serving. It lets the sauce settle, preventing any unexpected noodle chaos. 

Noodle Kugel just got a healthy makeover, and you're invited to enjoy every bite!

Healthier Noodle Kugel Recipe

Category: Dairy

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Yield: 9 servings

Nutrtional Info per serving

Calories: 228 kcal

Carbohydrates25 grams

Protein: 13 grams

Fat: 7.8 grams

Ingredients

300 grams whole wheat long pasta or wide egg noodles 

200 grams low-fat Greek yogurt

150 grams low-fat cottage cheese

100 grams low-fat shredded mozzarella cheese

3 large eggs

2 teaspoon salt

1 teaspoon black pepper

Zest of 1 orange

1 tablespoon maple syrup (or honey)

1 graham crackers (crushed)

½ teaspoon cinnamon (for sprinkling before serving)

¼ teaspoon nutmeg (optional for sprinkling before serving)

Tools: 

Casserole baking dish, 

colander, 

mixing bowl, 

food processor, 

spoon for stirring.

Instructions

Cook the noodles according to the package instructions and drain.

Preheat oven at 180°C (350°F)

In a large mixing bowl, combine yogurt, cottage cheese, shredded mozzarella, eggs, salt, pepper, orange zest, and 1 tablespoon of maple syrup.

Add the cooked noodles to the yogurt mixture and mix well.

Transfer the mixture to a greased baking dish.Bake for about 25-30 minutes or until the kugel is thoroughly cooked and the top is golden brown.

Allow the noodle kugel to rest for a few minutes and sprinkle cinnamon on top before serving.

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Enjoy this healthy update to a Jewish recipe! Share it with a friend who you think would also appreciate it.

Am Yisrael Chai,

Kenden