Noodle Kugel from the Stage Deli – 1 hour 15 minutes (45 min for baking)
Noodle kugel is a traditional Jewish dish of egg noodles baked in a sweet or savory custard. It is typically served as part of a brunch or breakfast-for-dinner buffet with bagels, lox, and spreads. There are many recipes for kugel and each one differs based on the ingredients and family tradition.
Boil water. When water is bubbling, add package of noodles and cook according to package. When cooked, pour into a colander to drain and rinse with cold water, then pour noodles into the pan.
Melt butter in microwave.
To this bowl add cottage cheese, sour cream, ½ the sugar, vanilla.
In a separate bowl beat eggs, then pour into cheese/butter mixture. Mix well.
Pour mixture over noodles and mix making sure not to break the noodles.
In a separate bowl, measure cornflakes. Crush the corn flakes into crumbs.
Mix together the crumbs of cornflakes, cinnamon, and the remaining sugar.
Sprinkle the cornflakes mixture on top of the noodles.
Bake for 15 minutes then serve.
pan, large pot, colander, 2 small bowls, 1 large bowl, teaspoons, tablespoons, measuring cup, fork for beating eggs, wooden spoon.
16 ounces of egg noodles, 4 tablespoons butter, 16 ounces cottage cheese, 4 eggs, 16 ounces sour cream, 1 cup sugar, 2 tablespoons vanilla, 1 ½ cups corn flakes, 2 teaspoons cinnamon.