Sweet Kugel for a sweet year. Although I don't want to cut the kugel (noodle casserole) until Thursday afternoon and it's going straight to the freezer, I did want to share this recipe with you. If I could translate the smell that's wafting through my place right now - trust me - you'd be in the kitchen looking for ingredients. Yup, it's that good.
Last year we did a Three Cheese Kugel . Since I had two requests from visiting relatives for the sweeter version, who am I to argue.
13 oz. broad egg noodles
1/4 cup margarine or butter, melted
4 eggs, well beaten
6 Tbsp. granulated sugar
2 cups sour cream
1 tsp salt
2 cups cottage cheese (I used ricotta)
1/2 cup milk (not skim)
2 tsp vanilla
1 cup crushed corn flakes (I used corn flake crumbs in the box)
2 Tbsp. brown sugar
1 tsp cinnamon
2 Tbsp butter, melted
Preheat oven to 325F/160C. Cook noodles according to package directions; drain. Add butter and mix. After cooling slightly, combine noodles with all remaining ingredients except topping.
Grease a 9x11 glass baking pan and heat in the oven for 5 minutes.
Remove from oven and pour noodle mixture into hot pan and spread evenly. Mix together topping ingredients and spoon over kugel. Pat down gently.
Bake for 1 hour or until firm to the touch.