Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
A long time family favorite, I sometimes add in 1 teaspoon cinnamon into the kugel mixture! Ingredients:
1 lb wide egg noodles |
1/2 cup butter |
1 cup half-and-half cream or 1 cup full-fat milk |
5 large eggs, slight beaten |
1/2 cup sugar (can use more) |
1 teaspoon vanilla |
1/2 teaspoon salt |
2 cups sour cream |
2 cups cream-style cottage cheese |
1 (20 ounce) can crushed pineapple, well drained |
2 cups corn flakes, coarsley crushed |
2 -3 tablespoons sugar |
1/2 teaspoon cinnamon |
3 tablespoons butter, cut into small pieces |
Directions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch glass baking dish.
3. Cook the egg noodles in boiling water with 2 tablespoons salt until just firm-tender.
4. Drain well then transfer to a large bowl, and toss with 1/4 cup butter until the noodles are well coated.
5. In a medium bowl whisk together milk, eggs, sugar, vanilla and salt until well combined, then whisk in sour cream.
6. Stir in cottage cheese and pineapple, then add to the cooked noodles; mix with a wooden spoon to combine well.
7. Transfer to buttered baking dish.
8. In a bowl, mix together cornflakes crumbs, sugar and cinnamon.
9. Sprinkle over the noodles in the dish.
10. Dot with butter.
11. Bake for about 1 hour or until the edges are golden brown and the kugel is set.
12. Let stand for 10 minutes before slicing and serving.
13. Delicious!
|
|