Recipe: Cottage Cheese and Noodles

Wednesday is Recipe Day at CookingManager.Com

This is one of my favorite comfort foods from childhood. A variation on traditional Jewish dairy noodle kugel, my Americanized mother simply called it cottage cheese and noodles. She usually served it on Thursdays, one of her two days for dairy meals.

When I married, she included Cottage Cheese and Noodles along with her baking mix recipe. I’ll share more of her recipes in the coming weeks.

I copied the ingredients as they appear, but for some reason she forgot to mention poppy seed. Don’t skip it. It makes this noodle casserole stand out from the rest.


3 cups boiled noodles*
1.5 cups cottage cheese (may use part yogurt)
1/2 teaspoon salt
dash pepper
2 eggs
2 tablespoons poppy seed

*Measure the noodles raw. She used traditional kosher egg noodles, shaped like wavy ribbons.


Mix ingredients and turn into a buttered ring dish (or another shape of baking dish ). Bake at 375° (180°) for 30 minutes, until noodles are brown on top.

Serves 4. Delicious the next day too, even cold.

Tip: Keep poppy seed in the freezer so it won’t get buggy.

If you enjoyed this post you may also like:

Don’t Bit the Bugs: How to Prevent Insect Infestation

My Mother’s Re-Recycled Meat Soup

Food Processor Basics

Low-Fat Turkey Meatloaf


  1. I make something similar with a few cubes of frozen chopped spinach, defrosted, mixed in and some grated cheese on top.

  2. My mother used to make “noodles and cottage cheese” for immediate consumption. Egg noodles, cottage cheese, salt and onion powder. And she would separately serve sauteed onions for those who wanted. I still make it; it’s very easy and quick.

  3. This looks like a great alternative to lasagna or baked ziti, which my daughter protests because she hates anything involving tomato/sauce. If i can sneak the poppy seeds past her, this will be super.

  4. Abbi–My mother served green vegetables on the side. I don’t think she liked spinach, but I do.
    Ilana, it does sound good.
    Kate, I’m curious. Let me know if it works. You can also make a white sauce, but that can be kind of rich.

  5. Hannah, I would like to use some of these recipes on a website I am editing, for later (my hours were just cut because of the terrible economy here).
    Do I have your permission? I could also publish a small bio if you submit it, and maybe a link, if my boss allows it (!)
    Email me for more details, ok?