Noodle KugelHappy Hanukkah! I decided to start those eight crazy nights with a Noodle Kugel. This recipe is from Mrs. S of San Diego. The S Family is originally from Chicago so that makes this a Chicago/San Diego family recipe. (Mrs. S and I made the Chocolate Corks earlier in the year). A couple years ago, Mrs. S showed me how to make kugel and Matzo ball soup! Yum!
You can make Kugels with all types of ingredients, including apples and raisins. This one is all dairy, all the time.
About to go into the oven! The topping is delightful and gives the kugel a wonderful crunch!
"Mrs. S" Special Noodle Kugel Recipe8 oz. medium noodles [I used a 12 oz. bag]
6 eggs
1 lb. (16 oz.) carton cottage cheese,,small curd
3 oz. small cream cheese [FYI: A regular brick is 8 oz.]
1/2 pint = 1 cup = approx. 8 oz. container sour cream
1/4 lb. = 1 stick butter, melted
3/4 cup sugar
1 tsp. vanilla
Handful of cornflake crumbs to thicken the noodle-egg mixture a bit
Cook and drain noodles. Beat eggs well, add rest of the ingredients and beat well. By hand, mix in the drained noodles.
Topping
Mix together:
1 cup corn flake crumbs
1/2 stick butter, melted
1/2 cup brown sugar
1 tsp. cinnamon
Grease a 9 x 13 pan well and add mixture. Sprinkle topping on. Bake 1 1/2 hours at 350 degrees, uncovered.
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