Lokshin Kugel (Noodle Pudding)

  • Recipe By
  • Published Feb 26th
  • Ready In1h 30m
  • Servings8
  • Calories228
This is a side dish commonly served with roasted chicken for Friday night (Shabbat) dinner. It doesn't have to accompany chicken only, but, as my mother once told us, when she was a child, chicken and noodles were more affordable than other foods. This is a great accompaniment to any meat.

Lokshin Kugel (Noodle Pudding) Ingredients

The following are the ingredients needed to make delicious Lokshin Kugel (Noodle Pudding) for 8 servings:

  • 1 (12 ounce) package thin egg noodles
  • 6 onions, diced
  • 1/8 cup vegetable oil for frying
  • salt and pepper to taste
  • 4 eggs
  • 1/4 cup dry bread crumbs
  • paprika to taste

Lokshin Kugel (Noodle Pudding) Cooking Instructions

  • Prep30m
  • Cook1h
  • Ready In1h 30m

To cook Lokshin Kugel (Noodle Pudding), you need about 30 minutes of preparation time. The time needed to cook this Lokshin Kugel (Noodle Pudding) is about 1 hour , and you can serve your Lokshin Kugel (Noodle Pudding) within 1 hour 30 minutes . The following are the steps to cook Lokshin Kugel (Noodle Pudding) easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 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. 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. 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.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 228 calories; 5.3 grams of fat; 36.2 grams of carbohydrates; 9.3 grams of protein; 123 milligrams of cholesterol; 107 milligrams of sodium.

  1. Oct 12th 2015

    Good recipe. I suggest reducing the amount of onion to 1-2 onions max or skip all together. I just thought that this much sautéed onion overpowers the dish making it sweet instead of salty ...

  2. Jan 26th 2013

    This was pretty tasty, but I didn't put enough salt and pepper in it. Next time I'll try about 1/2 tsp salt and 1/4 tsp pepper. Also, it was just a bit dry. I think it needs a little liqu ...

  3. Mar 16th 2010

    I made some helpful, healthy changes. I used whole wheat noodles, used 8 egg whites,I added some seasoned salt and omitted the breadcrumbs. The most important thing I did was COVER the bakin ...

  4. Dec 21st 2009

    After reading the reviews of being dry - i added 1/2 cup of Kosher Chicken Broth to the onions then mixed everything together in the bowl. I was also liberal with the salt/pepper and only us ...

  5. I thought it was a little dry, but some family members loved it. I would make again but try to figure out how to give it a little more moisture.

  6. Mar 10th 2006

    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 t ...

  7. Jan 11th 2006

    We made it with fewer onions and in a smaller dish, was tasty.

  8. Oct 24th 2002

    The recipe should have called for sour creme or something to take away from the dryness.

  9. Nov 19th 2001

    I was disappointed in this. It was too dry, and in spite of all the onion, I thought it lacked flavor.