Egg Noodle Pudding

    1 hour 30 minutes

    This Jewish side dish called kugel which is commonly served with roasted chicken for Friday night (Shabbat) dinner. It's also a great accompaniment to any meat.

    12 people made this

    Serves: 8 

    • 375g thin egg noodles
    • 6 onions, diced
    • 1/8 cup (30ml) vegetable oil for frying
    • salt and pepper to taste
    • 4 eggs
    • 1/4 cup dry bread crumbs
    • paprika to taste

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. While pasta is cooking, in medium saucepan cook onions in oil over medium heat. Season with salt and pepper and cook until brown and soft.
    3. In very large mixing bowl combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes until top is crispy and golden.

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    Reviews in English (9)


    I found this dish to be excellent and serves as a great basis for a kugel. Every Jewish family makes it differently ex. dairy, no dairy, sweet or savory, raisins no raisins, etc. I reduced to 1 onion and added 1 pint (2 cups)of cottage cheese, 1 cup sour cream and no bread crumbs (VIEW MY PHOTO). Depending on your dietary guidlines or preference, the recipe is very flexible. I also serve this with a roast chicken or beef brisket. Thank you Goldie for the recipe!!  -  10 Mar 2006  (Review from Allrecipes USA and Canada)


    I was disappointed in this. It was too dry, and in spite of all the onion, I thought it lacked flavor.  -  19 Nov 2001  (Review from Allrecipes USA and Canada)


    We made it with fewer onions and in a smaller dish, was tasty.  -  11 Jan 2006  (Review from Allrecipes USA and Canada)