A staple category of traditional
Jewish cooking. Much like (though predating) the traditional
American casserole, the kugel is
versatile, easy to prepare, and often served to large gatherings of family and friends. Kugels can be served as both main dishes and
desserts, with main dish kugels consisting mainly of noodles, potatoes, or even rice, while dessert kugels usually contain fruits and nuts.
The word kugel is German for "ball", and was first used by Jews in the Rhineland to describe a dumpling-pudding-bread-like mass dropped into the Shabbat cholent to cook overnight. The kugel eventually got its own pot, and then its own category of dish as folks started getting more creative with them.
Thanks to the Iowa City
Hillel folks, esp. Rabbi Moskewitz for help researching this node.