noodle kugel
This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B’Av or Yom Kippur.
INGREDIENTS
16 ounces (400 gm) broad egg noodles
4 Tbsp. (50 gm) butter, melted
1 pound (500 gm) cottage cheese
1 pound (500 gm) sour cream or Israeli white cheese
4 eggs, beaten
1/2 cup sugar
2 Tbsp. vanilla extract
1 cup crushed cornflakes
1 tsp. cinnamon
1/4-1/2 cup sugar
DIRECTIONS
- Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
- In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
- Pour into a greased 9×13 inch pan.
- In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
- Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.
