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.
I love leftover warmed-up kugel for breakfast
the next morning with my coffee.
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!
Oh Rita, this sounds wonderful. I LOVE the fact that it does not have cottage cheese in it! Or sour cream. Two things I really, really dislike.
ReplyDeleteThis is one of my favorite desserts! I shared a recipe a few years ago that sounds very similar but I'm going to give yours a try because now that you've posted it I can't wait to have some! :)
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ReplyDeleteThe only time I had Kugel was from a friend who has now moved away! I loved it. I never got the recipe. Thank you for this!! Pinned!
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