Pineapple Noodle Kugel – paerve

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Pineapple Noodle Kugel - paerve


  • 12 oz bag Extra Wide Egg Noodles
  • 4 eggs (well beaten)
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 20 oz can crushed pineapple (do not drain)
  • 3/4 cup raisins


  1. Preheat oven to 350 degrees.
  2. Cook egg noodles according to directions on the bag.
  3. In a large bowl beat eggs with oil, sugar, cinnamon, raisins and salt.
  4. Add crushed pineapple with the juice to the egg mixture.
  5. Once noodles are done cooking, drain water and add noodles to the egg mixture.
  6. Greece a 9x13 pyrex pan.
  7. Add the mixture to the pan.
  8. Cook for 45 minutes or until kugel is set and top is lightly brown.
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I will add a picture next time I make this yummy side-dish.  This is a great last minute addition to a shabbat meal.  It is non-dairy and nut free.  Safe for anyone with food allergies.  I will pretty much always have the ingredients in my pantry and it is a crowd pleaser.

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