A sweet and crunchy twist on a traditional Jewish dish, this noodle casserole is perfect for any festive occasion. Here’s how you can make it:
Ingredients:
- 12 ounces wide egg noodles
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups sour cream
- 1 pound cottage cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups crushed cornflakes
- 1/4 cup brown sugar
- 2 tablespoons melted butter (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a large bowl, whisk together eggs, granulated sugar, melted butter, sour cream, cottage cheese, vanilla extract, and cinnamon.
- Combine the cooked noodles with the egg mixture and pour into the prepared baking dish.
- In a separate bowl, mix the crushed cornflakes, brown sugar, and 2 tablespoons of melted butter. Spread this topping evenly over the noodle mixture.
- Bake for 45-50 minutes until the topping is golden brown and the kugel is set.
- Let it cool for a few minutes before serving.
Tips for Serving:
- Serve warm or at room temperature.
- Pair it with a light salad or as a dessert option.
