This noodle kugel is egg noodles that are baked in a sweet custard mixture, then finished off with a cinnamon sugar cornflake topping. A classic Jewish side dish that always gets rave reviews!
12ounceswide egg noodlescooked in salted water according to package directions
6eggs
16ouncessour cream
16ouncescottage cheeseI use small curd when available
4ouncescream cheesesoftened
3/4cupgranulated sugar
4tablespoonsbuttermelted
1/2teaspooncinnamon
1 1/2teaspoonsvanilla extract
1/4teaspoonsalt
cooking spray
For the topping
2 1/2cupscornflakescrushed
6tablespoonsbuttermelted
1/4cupgranulated sugar
1/2teaspooncinnamon
Instructions
For the kugel
Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Place the eggs, sour cream, cottage cheese, cream cheese, sugar, butter, cinnamon, vanilla extract and salt in a large bowl. Whisk until well combined.
Pour the cooked noodles into the egg mixture. Toss to coat the noodles.
Pour the noodle mixture into the prepared pan.
For the topping
Place the cornflakes, butter, sugar and cinnamon in a medium bowl. Stir to combine.
Sprinkle the cornflake mixture over the kugel.
Bake for 1 hour or until noodle mixture is set and topping is browned. If you feel like the topping is looking too brown before the kugel is done, you can cover the dish with foil for the rest of the cooking time.
Let stand 10 minutes, then cut into squares and serve.
Video
Notes
Cottage cheese is a classic addition to this dish. I typically just stir it in as-is, but if you prefer a smoother mixture you can puree the cottage cheese in a food processor to break up the curds.
This recipe can be prepared and stored in the refrigerator up to 4 hours before you plan to bake it. Just omit the cornflake topping, and add it right before the dish goes into the oven. You may need to add another 10 minutes to the baking time to compensate for starting with a cold casserole.