Noodle Kugel

Ask any Jewish person if their mother or grandmother makes the best noodle kugel they will most likely say they do. Its a dish that many Jews grow up eating and loving. The most prevalent version of kugel is a sweet version made with cooked egg noodles, a cheese mixture, and custard which is baked. There are other savory versions made out of broccoli, cauliflower, and potato for example. This recipe however is the sweet variety.

Ingredients:

Noodle Mixture:
12 oz medium egg noodles cooked and drained
6 tablespoons of melted butter
1 3/4 pounds cottage cheese
1 cup sour cream
3 tablespoons sugar

Custard:
4 large eggs
1/2 cup sugar
1 3/4 cup whole milk (no reduced fat milk please)
1/2 teaspoon vanilla extract
1 teaspoon salt

Topping:
2 cup cornflakes slightly crushed (or Special K, you can use more than 2 cups if you wish)
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons melted butter

Method:
Melt the butter into a 3 quart rectangular casserole. To the cooked noodles add the melted butter, cottage cheese, sour cream, 3 tablespoons sugar, and 1 teaspoon salt in a mixing bowl. Place the noodle mixture into the casserole. Beat the eggs in a medium mixing bowl. Next, add 1/2 cup sugar, milk and vanilla. Pour over the noodles. Refrigerate overnight. The next day, sprinkle lightly with cinnamon and sugar and bake in a 350°F oven for 25 minutes. Add the topping and bake for an additional 50 minutes.