We’ve always been fans of Kugel, that comforting Jewish casserole that’s been warming hearts for generations. Originating from Eastern European traditions, our Salt and Pepper Kugel Recipe puts a fresh spin on the classic by letting simple seasonings shine through its golden, crispy top.
It’s the perfect dish for busy weeknights or holiday tables, blending noodles with a savory kick that keeps everyone coming back for seconds. We promise it’ll become a staple in your kitchen too.
Ingredients
As we dive into our Salt and Pepper Kugel recipe, we focus on selecting high-quality ingredients that bring out the comforting, golden-crisp texture of this Jewish classic. We’ve organized the list below in the order they’re typically used, with prep notes for precision to ensure your dish turns out perfectly every time.
- Egg noodles: 12 ounces (dry), cooked al dente according to package instructions for the base of our kugel – this provides the hearty, noodle foundation that absorbs flavors beautifully.
- Eggs: 4 large, beaten until smooth to bind the mixture and create that signature fluffy interior.
- Onion: 1 medium, finely diced to add a subtle sweetness and depth – sauté this first for enhanced caramelization.
- Sour cream: 1 cup, full-fat for creaminess that keeps the kugel moist and rich without overpowering the seasonings.
- Butter: 4 tablespoons, unsalted and melted to grease the baking dish and add a buttery richness to the top crust.
- Salt: 1 teaspoon, kosher variety for its pure flavor – season generously to elevate the overall taste profile.
- Black pepper: 1 teaspoon, freshly ground for a bold, peppery kick that complements the simplicity of our Salt and Pepper Kugel.
This curated selection ensures a balance of textures and flavors, making our Salt and Pepper Kugel a versatile staple for any gathering.
Required Tools
We equip our kitchens with the right tools to effortlessly prepare our Salt and Pepper Kugel, ensuring precise measurements and even cooking for that signature golden, crispy top. These essentials help us transform simple ingredients like egg noodles and beaten eggs into a comforting, flavorful dish.
Essential Kitchen Tools
To craft our Salt and Pepper Kugel with ease and precision, we recommend the following must-have tools. Each one plays a crucial role in achieving the perfect texture and flavor balance:
- Large Pot: Ideal for boiling 12 ounces of egg noodles to al dente perfection; choose one with a lid for even heat distribution.
- Colander: Essential for draining cooked noodles quickly and efficiently, preventing sogginess in our final bake.
- Mixing Bowl (at least 2-quart size): We use this to combine beaten eggs, diced onions, and other ingredients, ensuring thorough blending for a uniform mixture.
- Whisk or Fork: Perfect for beating 4 large eggs until smooth and airy, which helps bind the kugel for a cohesive structure.
- Chef’s Knife and Cutting Board: Sharp and sturdy, these are vital for finely dicing a medium onion to add sweetness without overwhelming the dish.
- Measuring Cups and Spoons: Accurate tools for measuring 1 cup of full-fat sour cream and 4 tablespoons of melted unsalted butter, guaranteeing the right creamy consistency.
- Baking Dish (9×13 inch, oven-safe): Our go-to for assembling and baking the kugel, allowing for an even, crispy top when seasoned with kosher salt and freshly ground black pepper.
- Oven: Preheated to 350°F, this is key for baking the dish to golden perfection, typically taking 30-40 minutes depending on your oven’s performance.
| Tool | Recommended Size/Details | Primary Use in Recipe |
|---|---|---|
| Large Pot | 4-6 quarts | Boiling noodles |
| Mixing Bowl | At least 2 quarts | Combining ingredients |
| Baking Dish | 9×13 inches | Baking the kugel |
| Chef’s Knife | 8-10 inches long | Dicing onions |
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through crafting our flavorful Salt and Pepper Kugel with precise, easy-to-follow steps for a golden, comforting result.
Prepare Ingredients
First, we cook the egg noodles to perfection. Bring a large pot of salted water to a boil, add 12 ounces of egg noodles, and cook according to package instructions until al dente—about 7-9 minutes—for a hearty base that holds its texture. While the noodles drain in a colander, we prepare the other components: finely dice 1 medium onion using a chef’s knife and cutting board to release its sweet aroma; beat 4 large eggs in a mixing bowl with a whisk until smooth and frothy; melt 4 tablespoons of unsalted butter in a small saucepan over low heat until it’s rich and glossy; and measure out 1 cup of full-fat sour cream for creamy indulgence.
Assemble the Kugel
In a large mixing bowl, we combine the prepared ingredients to build layers of flavor and texture. Add the cooked and drained egg noodles to the bowl, followed by the beaten eggs, diced onion, melted butter, and sour cream. Season generously with kosher salt and freshly ground black pepper to taste—about 1 teaspoon of salt and ½ teaspoon of pepper to start—then stir everything together until well mixed, ensuring the noodles are evenly coated for a moist, unified dish that promises a crispy top and tender interior.
Bake the Kugel
Preheat your oven to 350°F as mentioned earlier, and grease a 9×13 inch baking dish to prevent sticking. We transfer the mixture into the prepared dish, spreading it evenly with a spatula for uniform baking. Slide the dish into the preheated oven and bake for 45-50 minutes, or until the top turns a beautiful golden brown and the edges bubble with savory aroma. To check for doneness, insert a knife into the center—it should come out clean, signaling a perfectly set kugel ready to delight with its crispy exterior and soft, flavorful core.
Make-Ahead Instructions
One of the best features of our Salt and Pepper Kugel is its flexibility for busy schedules. We love how this dish allows us to prepare it in advance without sacrificing that signature golden, crispy top and tender interior. Below, we outline simple, step-by-step methods to make ahead, store, and reheat for optimal flavor and texture.
Preparing the Mixture Ahead
To get a head start, we recommend assembling the mixture up to 24 hours before baking. First, follow the main recipe steps to cook the egg noodles until al dente, dice the onion, beat the eggs, melt the butter, and measure the sour cream. Combine all ingredients in a mixing bowl, season with kosher salt and freshly ground black pepper, and mix thoroughly for even coating. Transfer the mixture to a greased 9×13 inch baking dish, cover tightly with plastic wrap or aluminum foil, and refrigerate. This method keeps the flavors fresh and ensures the noodles absorb the creamy elements without becoming soggy.
Baking and Storing Fully Cooked Kugel
If you prefer to bake the Salt and Pepper Kugel completely ahead of time, preheat your oven to 350°F as directed in the main instructions. Bake for 45-50 minutes until the top is golden brown and the edges bubble. Once cooled to room temperature, cover the baking dish with foil and refrigerate for up to 3 days or freeze for up to 2 months. For freezing, we suggest dividing the kugel into portions using airtight containers to maintain its delightful texture—crispy on the outside and moist inside.
Here’s a quick reference table for storage guidelines:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigeration | Up to 3 days | Store in an airtight container to preserve the aromatic pepper notes and prevent drying. |
| Freezing | Up to 2 months | Wrap tightly to lock in the rich, buttery flavors; thaw overnight in the refrigerator before reheating. |
Reheating for Optimal Enjoyment
When you’re ready to serve, reheat the Salt and Pepper Kugel in a 350°F oven for 15-20 minutes if refrigerated, or 25-30 minutes if frozen. Remove any covering during the last 5 minutes to restore that irresistible crispy top, evoking the scent of freshly ground black pepper and melted butter. For smaller portions, use a microwave on medium power for 2-3 minutes, but we advise the oven method to ensure even heating and enhance the dish’s comforting, savory appeal. Always check that the internal temperature reaches 165°F for safety and to guarantee a perfectly tender bite.
Conclusion
We’ve loved exploring this simple Salt and Pepper Kugel recipe and how it brings a fresh twist to a timeless favorite. It’s perfect for adding warmth to your table whether it’s a quick dinner or a special occasion.
We encourage you to give it a try and make it your own—it’s sure to become a go-to dish that delights family and friends with its comforting flavors and ease. Trust us, once you’ve baked it you’ll see why it’s a kitchen staple we can’t get enough of.
Frequently Asked Questions
What is Kugel?
Kugel is a traditional Jewish casserole with roots in Eastern European cuisine, known for its comforting, hearty nature. This dish often features egg noodles or potatoes baked with eggs and other ingredients, creating a golden, crispy top. It’s a versatile staple perfect for weeknights or holidays.
What is the history of Kugel?
Kugel originated in Eastern Europe as a Sabbath dish among Jewish communities, evolving from simple potato or noodle bakes to various flavorful versions. It symbolizes comfort and tradition, often adapted with modern twists like the Salt and Pepper version to enhance taste while honoring its cultural heritage.
What ingredients are needed for Salt and Pepper Kugel?
Key ingredients include 12 ounces of cooked egg noodles, 4 large beaten eggs, 1 diced medium onion, 1 cup of full-fat sour cream, 4 tablespoons of melted unsalted butter, and kosher salt with freshly ground black pepper. These create a balanced mix of textures and flavors for a delicious, easy dish.
How do you make Salt and Pepper Kugel?
Cook egg noodles until al dente, then mix with beaten eggs, diced onion, sour cream, melted butter, salt, and pepper. Transfer to a greased 9×13 inch baking dish and bake at 350°F for 45-50 minutes until golden and bubbly. Use a knife to check for doneness, ensuring a crispy top and tender inside.
What tools are required to make Salt and Pepper Kugel?
You’ll need a large pot for boiling noodles, a colander for draining, a mixing bowl for combining ingredients, a whisk or fork for eggs, a chef’s knife and cutting board for onions, measuring cups and spoons for accuracy, and a 9×13 inch baking dish. Preheat your oven to 350°F for best results.
Can I make Salt and Pepper Kugel ahead of time?
Yes, prepare the mixture up to 24 hours in advance and refrigerate it to let flavors meld without sogginess. You can also bake it ahead, store in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven to restore the crispy top and maintain freshness.
Is Salt and Pepper Kugel suitable for holidays or busy weeknights?
Absolutely, this Kugel is versatile for both. Its simple ingredients and quick prep make it ideal for busy weeknights, while its comforting flavors shine at holiday gatherings. It’s easy to scale and pairs well with various meals, becoming a reliable kitchen staple.