Cream Cheese Noodle Kugel With Crunchy Cornflake Topping Recipes

CREAMY PINEAPPLE NOODLE KUGEL WITH CRUNCHY CORNFLAKE TOPPING

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch glass baking dish.
• Cook the egg noodles in boiling water with 2 tablespoons salt until just firm-tender.
• Drain well then transfer to a large bowl, and toss with 1/4 cup butter until the noodles are well coated.
• In a medium bowl whisk together milk, eggs, sugar, vanilla and salt until well combined, then whisk in sour cream.
• Stir in cottage cheese and pineapple, then add to the cooked noodles; mix with a wooden spoon to combine well.
• Transfer to buttered baking dish.
• In a bowl, mix together cornflakes crumbs, sugar and cinnamon.
• Sprinkle over the noodles in the dish.
• Dot with butter.
• Bake for about 1 hour or until the edges are golden brown and the kugel is set.
• Let stand for 10 minutes before slicing and serving.
• Delicious!

SWEET CREAM CHEESE NOODLE KUGEL

Steps:

• Set oven to 350 degrees (set oven rack to middle position).
• Butter a 13 x 9-inch baking dish.
• Cook egg noodles in a pot until tender-firm, about 6-7 mins; drain and set aside.
• Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in a food processor and process until blended, about 20 seconds.
• Add the eggs and butter and process until incorporated, about 5 seconds more.
• Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together.
• Spread kugel evenly into the prepared pan.
• In a small bowl or cup combine 1 tablespoon sugar and cinnamon then and sprinkle on top.
• Bake center oven rack until the top is crisp and the center is firm and risen, and a tester comes out dry when inserted in the middle, about 45-50 minutes.
• Cool at least 30 minutes before serving.

NOODLE KUGEL

Steps:

• Cook noodles as directed on package. Put 1 to 4 tablespoons of butter through the hot noodles, or to taste. Put noodles in greased 9x13" pan.
• Beat cream cheese, eggs, and 1/2 cup sugar together. Add milk and juice and mix well. Pour over noodles.
• Mix cornflake crumbs, remaining 1/4 cup sugar and cinnamon together in a bowl.
• Melt 2 tablespoons of butter and work through the cornflake mixture.
• Sprinkle cornflake crumb mixture over top of noodles.
• Bake in a preheated 350F oven for 45 minutes.

KATZINGER'S NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9x13" glass baking dish.
• Cook noodles according to package directions until tender but still firm to the bite (al dente).
• Drain noodles well, then return to the hot pan.
• Add butter and toss until butter melts and the noodles are coated.
• Combine cream cheese and 3/4 cup sugar until smooth.
• Add sour cream and eggs to the sugar mixture and whisk until blended well.
• Mix in buttered noodles gently.
• Spoon half of the noodle mixture into the prepared baking dish.
• Dot with preserves.
• Spoon remaining noodle mixture over preserves layer.
• Sprinkle cornflake crumbs all over the top.
• Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs.
• Bake until kugel is set and the top is golden brown, approximately 45 minutes.
• Let cool slightly before slicing into 12 squares.
• Serve warm or chilled.

REBECCA'S SWEET LOKSHEN (NOODLE) KUGEL

Steps:

• Cook noodles in a large pot of boiling water, according to package directions. Rinse the noodles with cold water and let drain in a colander.
• Beat the eggs in a large mixing bowl. Add the vanilla, sugar, sour cream, softened cream cheese, cottage cheese, and applesauce and beat with an electric mixer until combined.
• Use a wooden spoon to stir in the drained noodles, nutmeg, cinnamon, raisins, and melted butter, mixing well to coat.
• Using a rubber spatula, spread mixture evenly into a 13 x 9-inch baking dish. I transfer the kugel to a foil-lined baking sheet to catch any overflow.
• Make the topping: in a medium bowl, combine the crushed frosted flakes (or cornflakes) with enough melted butter to moisten. Add a little cinnamon if you like.
• Spread evenly over the top of the kugel.
• Cover with aluminum foil and bake in a preheated 350F degree oven for one hour.
• Uncover and bake an additional 30 minutes, checking frequently to make sure top does not burn (cover if top is getting too crispy, and bake until done).
• Let kugel cool slightly before cutting into squares to serve. Makes 12-24 servings (depending on size of squares). May be eaten warm, cold, or at room temperature.Enjoy!