Hanukkah Recipe Ideas

Cooking for Hanukkah can be a challenge because the holiday lasts eight nights. Competing against the excitement of Christmas would be tricky enough for one night, but maintaining the excitement for an entire week and a day is something of a miracle. It is a fitting challenge considering that Hanukkah, the Festival of Lights, commemorates the miracle of an oil lamp burning in a sacred Jerusalem temple for 8 days with only enough oil for one night.

My Favorite Noodle Kugel Recipe

Tradition dictates that Jewish families serve sweet fried foods during Hanukkah to represent the miraculous oil. Although my children would be thrilled to eat nothing other than donuts for an entire week, I like to supplement our Hanukkah meals with something a little more substantial.

My favorite Hannukah dish is a sweet and buttery Noodle Kugel. Each bite is the definition of winter comfort food with its crispy cinnamon crust, its plump raisins and its noodles coated with sweet cream. Noodle kugel tastes like a sweet dessert, but claims its place as an entrée thanks to the cream cheese and noodles. No child or adult is able to resist its charms and can resist having a second helping. Although this recipe requires a large baking dish, consider doubling it to have two kugels to last you the full eight days of Hanukkah.

Noodle Kugel


1 package (16 oz.) wide egg noodles
1 cup butter or margarine, softened
2 pacakges (3 oz. each) cream cheese, softened
2 cups sugar
1 container (16 oz.) sour cream
2 teaspoons vanilla
1 teaspoon cinnamon
6 eggs
1/2 cup golden rasisins or raisins (optional)
8 cups Kellogg's Corn Flakes® cereal
1 teaspoon cinnamon
1/2 cup butter or margarine, melted

Prep Time: 20 Minutes

Time to Serve:  6 Hours 10 Minutes

Servings: 20


  1. Cook noodles according to package directions. Drain. Rinse with cold water. Drain well. Set aside.

  2. In large mixer bowl beat 1 cup butter and cream cheese on medium speed of electric mixer until fluffy. Add sugar, sour cream, vanilla and 1 teaspoon cinnamon. Beat on medium speed of electric mixer until combined. Add eggs, two at a time, beating until just combined after each addition. Fold in noodles and raisins (if desired). Pour into 13 x 9 x 2-inch baking dish coated with cooking spray.
  3. In medium bowl stir together Kellogg's Corn Flakes cereal and 1 teaspoon cinnamon. Add 1/2 cup butter. Mix until combined. Sprinkle over noodle mixture. Cover and refrigerate for 4 to 24 hours.
  4. Bake at 350°F, about 1 hour, 40 minutes to 1 hour, 55 minutes or until center is set. Let stand for 10 minutes before serving. Serve warm.

Recipe Quick Links


Holidays and Occasions

Prep Time