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 8×8 baking dish. Sprinkle with 
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 9×13
 pan and bake for 45 minutes. 


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