MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cottage Cheese Noodle Kugel
Categories: Pasta, Dairy, Cheese, Fruits
Yield: 8 servings
1/4 c Unsalted butter;
- more for greasing
Salt
16 oz Wide egg noodles
1 1/2 c Corn flakes
16 oz Cottage cheese *
16 oz Sour cream -OR-
16 oz Israeli white cheese; such
- as gvina levana
4 lg Eggs; lightly beaten
2 tb Pure vanilla extract
3/4 c Granulated sugar; divided
1/4 c Golden raisins (optional)
2 ts Ground cinnamon
* If you don't care for cottage cheese all sour cream
nay be used.
Gather the ingredients.
Position a rack in the center of the oven and preheat to
350 F/180 C. Grease a 9x13" baking dish with butter or baking
spray.
Bring a large pot of salted water to a boil. Add the noodles and
cook according to the package directions until al dente. Drain once
cooked.
Meanwhile, lightly crush the cornflakes in large resealable bag.
Melt the butter in a small saucepan over medium-low heat or
microwave in a microwave-safe bowl.
Combine the melted butter, cottage cheese, sour cream or gvina
levana, eggs, vanilla, 1/2 cup of the sugar, and raisins, if using,
in a large bowl. Mix well until blended. Fold in the noodles with a
rubber spatula until evenly combined.
Pour the noodle mixture into the prepared pan, smoothing the top
into an even layer.
Combine the crushed cornflakes, cinnamon, and remaining 1/4 cup of
sugar in a medium bowl.
Evenly sprinkle the cornflake mixture all over the top of the
noodle mixture.
Bake the kugel, uncovered, until set, golden brown, and a toothpick
or cake tester inserted in the center comes out clean, 45 to 50
minutes.
Let the kugel cool for 10 minutes, then slice and serve.
Recipe by Giora Shimoni
RECIPE FROM:
https://www.thespruceeats.com
Uncle Dirty Dave's Archives
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