Tuna Noodle Kugel is a classic Jewish casserole that's packed with flavor and easy to make. This simple recipe combines the creamy texture of eggs, cottage cheese, the savory richness of cream of mushroom soup, Albacore tuna, and egg noodles. Kugels can be a sweet or a savory casserole, with this one very similar to a classic tuna noodle casserole.
With a sprinkle of cheese on top, this dish bakes up to a hearty and satisfying meal that's perfect for a weeknight dinner or a special occasion.
Ingredients You'll Need
Traditionally, with a sweet or savory noodle kugel, I use regular or wide egg noodles. There's something about the texture they create with the egg and dairy mixture when it all sets up. Plus, the top of the noodles gets that perfect crunch, crusty topping that everyone fights for!
From start to finish, you can have this one dish main dish on the table in about 35 to 40 minutes!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Tuna Noodle Kugel
This recipe comes together in minutes and is perfect for busy weeknights. After boiling the egg noodles, drain and transfer them to the prepared baking dish. You can literally add all the remaining ingredients and stir them up to combine together.
Top with your favorite shredded cheese, or sprinkle the top with bread crumbs toasted in butter for a crusty, crunch topping!
Prepare The Egg Noodles
- Preheat oven to 350℉. Spray a 9x13" baking dish with non-stick spray.
- Boil the water and cook the egg noodles according to the package instructions. Transfer to the prepared baking dish. Add the butter to the hot noodles and toss to coat.
Add The Dairy Ingredients and Tuna
- Add the beaten eggs, milk, cottage cheese, and cream of mushroom soup to that baking dish of prepared noodles. Season with salt and pepper.
- Empty the 12 oz of drained, canned in water Albacore tuna into the baking dish of noodle mixture. Stir to mix into the noodles evenly.
Mix In Peas And Bake
- Add the frozen green peas and stir everything together. Spread out smoothly in the baking dish and top with the shredded Cheddar cheese.
- Bake for 20-25 minutes at 350 and then broil for a couple of minutes more to brown the top of the kugel. Let cool for about 15 minutes to set up before serving.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this tuna noodle kugel recipe.
- Use your favorite type of noodles, such as wide egg noodles or macaroni.
- Experiment with different types of cheese, such as Monterey Jack or Colby.
- Add chopped vegetables like onion, garlic, celery, or carrots for extra flavor and nutrition.
Tips for Success
Here are a few tips for making this savory kugel recipe:
- For a creamier texture, use a combination of cottage cheese and sour cream.
- To make this dish spicier, add a pinch of red pepper flakes or a dash of hot sauce.
- You can saute ½ and onion and 2 minced cloves of garlic and add it to the kugel also!
Serving Suggestions
With its comforting flavors and easy preparation, Tuna Noodle Kugel is a classic dish that's sure to please everyone, any time of the year. Enjoy this dish as a main course for dinner or a hearty lunch.
Storage Options
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze leftover kugel for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
As an Amazon Associate I earn from qualifying purchases.
Related Recipes
- Skillet Potato Kugel
- Lemon Rosemary Chicken Thighs with Baby Potatoes
- Hanukkah Lofthouse Cookies Recipe
- Slow Cooker Rainbow Carrot Tzimmes
- Green Shakshuka with Goat Cheese
Frequently Asked Questions
Serve tuna noodle kugel with a side salad, roasted vegetables, or a crusty bread or a soup.
Yes, you can use any well drained canned tuna. I prefer packed in water as it has less fat than the oil packed. Albacore is a firmer, whiter meat tuna variety, but regular flaked tuna can be used.
Yes, you can prepare the mixture ahead of time and refrigerate it until ready to bake.
More Delish Ideas
Tuna Noodle Kugel
Equipment
Ingredients
Prepare the Egg Noodles
- 8 ounce wide egg noodles
- water to boil noodles
- salt for boiling noodles
- 8 tablespoon butter unsalted
Tuna Kugel Ingredients
- 2 eggs
- ½ cups milk
- 1 cup cottage cheese
- 10 ounce cream of mushroom soup
- 2 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 12 oz albacore tuna canned in water, drained
- 1 cup green peas frozen
- 1½ cup Cheddar cheese shredded, or any other cheese you like
- fresh Parsley chopped for garnish
Instructions
- Preheat oven to 350℉. Spray a 9x13" baking dish with non-stick spray.
- Boil the water and cook the egg noodles according to the package instructions. Transfer to the prepared baking dish. Add the butter to the hot noodles and toss to coat.8 ounce wide egg noodles, water, salt, 8 tablespoon butter
- Add the beaten eggs, milk, cottage cheese, and cream of mushroom soup to that baking dish of prepared noodles. Season with salt and pepper.2 eggs, ½ cups milk, 1 cup cottage cheese, 10 ounce cream of mushroom soup, 2 teaspoon salt, ¼ teaspoon black pepper
- Empty the 12 oz of drained, canned in water Albacore tuna into the baking dish of noodle mixture. Stir to mix into the noodles evenly.12 oz albacore tuna
- Add the frozen green peas and stir everything together. Spread out smoothly in the baking dish and top with the shredded cheese.1 cup green peas, 1½ cup Cheddar cheese
- Bake for 20-25 minutes at 350 and then broil for a couple of minutes more to brown the top of the kugel. Let cool for about 15 minutes to set up before serving.
Notes
- For a creamier texture, use a combination of cottage cheese and sour cream.
- To make this dish spicier, add a pinch of red pepper flakes or a dash of hot sauce.
- You can saute ½ and onion and 2 minced cloves of garlic and add it to the kugel also!
Leave a Reply