Name: Classic Noodle Kugel
Yield: Yield: 12 to 16 Servings
Cuisine: United States
Ingredients: 1 pound small-curd creamed cottage cheese(2 cups); 1½ cups milk; 8 tablespoons (1 stick) unsalted butter, melted, plus additional for greasing the pan; Salt; 1 pound medium or wide flat egg noodles (not the twisted spiral kind, which won’t absorb as much of the liquids and flavoring); 1½ cups sugar; 2 cups sour cream; 5 large eggs; 8 ounces cream cheese, cut into bits and softened; 1½ to 2 teaspoons ground cinnamon; 2 cups cornflakes; ¼ cup packed brown sugar; 1 tablespoon vanilla extract

Preparation info

Yield:
12 to 16
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

My cousins Sheila and Sheldon Lebowitz’s delectable classic noodle kugel is crunchy with a cinnamon-sugared cornflake crust. It’s a surefire crowd-pleaser with all generations.