Sweet Noodle Kugel

Jewish grandmothers would rather die than reveal the ancient secret ingredient that makes their version of this classic special. In the name of full transparency, it's crushed corn flakes. Combined with butter, they provide a crispy cover for the sumptuous sweet cheese noodles below. Noodle Kugel can be eaten as an appetizer, side dish, and even desert.

5 from 2 votes

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Course: Brunch, Dessert, Side Dish

Cuisine: Eastern European, German, Jewish

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Author: My Hungry Traveler

Equipment

9 by 13-inch oven proof casserole dish
Stand Mixer with paddle attachment

Ingredients

12 oz Package wide egg noodles
8 oz Cream cheese at room temperature
2 cup Sour cream
1 cup Cottage cheese
¼ lb Unsalted butter at room temperature
1 tsp Orange zest (optional)
1 cup Sugar
6 large Eggs
1 tsp Ground cinnamon
1 cup Golden raisins, optional

Topping

2 cups Crushed corn flakes (or frosted flakes for sweeter)
4 tbsp Melted butter

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Instructions

Bring a pot of lightly salted water to a boil. Boil noodles following package instructions. Careful not to overcook. Rinse in cold water to stop cooking, drain, and set aside in a large bowl.
Beat the cream cheese and softened butter with an electric mixer until thoroughly blended and softened. Beat in sugar until well blended. Add sour cream, orange zest, and cottage cheese. Blend thoroughly. Beat in eggs one at a time and then stir in cinnamon and raisins, if using.
Pour mixture into bowl with noodles and mix everything together. Pour noodles into a greased casserole dish. Combine crushed corn flakes with melted butter and sprinkle over noodles.
Plae casserole on the middle rack of a preheated 350°F (175°C) oven. Bake for 1 hour until crust is golden and crispy. Cut into squares and serve.

Notes

Noodle Kugel is equally delicious served hot, room temperature, or cold.

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