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Noodle Kugel with Leeks, Mushrooms and Goat Cheese

6 to 8 Servings

1 hour 10 minutes 25 minutes active, plus cooling

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A traditional Ashkenazi Jewish casserole with deep roots in Eastern Europe, a kugel is made with noodles or sometimes potatoes. It’s also called lokshen kugel, which means “noodle pudding” in Yiddish. The dish can be sweet or savory, and the variations of add-ins and toppings are endless. Often enriched with dairy products like cream cheese, cottage cheese and sour cream, kugel is popular at gatherings during the Jewish holiday of Shavuot, after Passover. We’ve created a savory version featuring tender sautéed mushrooms and leeks—it’s delicious as a main dish or a side. We add goat cheese to the eggs and sour cream to impart a pleasant tanginess, then bake the kugel until golden brown, producing an appealing crisped-noodle surface.

6 to 8



Don’t forget to bring the goat cheese to room temperature so it will whisk smoothly into the custard mixture. Don’t overcook the noodles when boiling them; they should be just shy of al dente rather than completely tender, as they will continue to cook while the kugel bakes.

1 hour 10 minutes

25 minutes active, plus cooling


  • 1

    tablespoon salted butter, room temperature, plus 3 tablespoons salted butter, cut into 3 pieces

  • 2

    large leeks, white and light green parts thinly sliced, rinsed, drained and patted dry


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