Noodle Kugel

This is my favorite kugel recipe and it's the

 first one I was given by a friend over 30 years ago.

Kugel is a sweet noodle casserole that's 

traditionally served at Jewish holidays. I make 

it about once or twice a year when the calendar

reminds me. It's a different side dish that goes

well with brisket or lamb. At least that's how 

I've usually served it. It would be a nice

addition to a brunch too. Easter brunch

perhaps? The best of both.

 Ingredients, pretty basic.

 Whisk the room temperature 1/2 stick butter 

and 1/2 brick cream cheese with 2 eggs, sugar,

and 1 C milk (I use whole), 

 Stir in the cooked noodles; 4 oz = about 2 C uncooked.

 Pour into a buttered 8" casserole.

 Combine the 1 C crushed cornflake crumbs with 

1 t sugar and 1/2 t cinnamon. Sprinkle over the top.

 Bake @350º for 25-30 minutes until set.

Serve hot, warm, or at room temperature.

I love leftover warmed-up kugel for breakfast
 the next morning with my coffee.

Noodle Kugel

4 oz flat egg noodles,cooked and drained

4 oz cream cheese, softened

1/4 C butter, softened

1/4 C sugar

1 C milk

2 eggs

(1/4 C raisins, optional)

Whisk the cream cheese, butter, 

sugar, milk, and eggs, until blended. 

stir in the cooked noodles. Pour into 

a buttered 8x8 baking dish. Sprinkle with 

Topping

1 C corn flakes, crushed

1 t sugar + 1/2 t cinnamon

Bake @350º for 25-30 minutes until set.

Serve warm or at room temperature.

4-6 servings

*To double the recipe use a 9x13

 pan and bake for 45 minutes. 

Enjoy!

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