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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