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
Preparation:
1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
3. Pour into a greased 9x13 inch pan.
4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
5. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.
2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
3. Pour into a greased 9x13 inch pan.
4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
5. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.
