Noodle Kugel
Photo Credit : Michael Piazza | Styling by Catrine KeltyA cornflake topping gives this comforting noodle kugel recipe extra crunch.
From “Long Live the Deli,” March/April 2022
Yield:
8 to 10 servingsIngredients
4 tablespoons salted butter, melted, plus more for greasing pan
1 ¾ cups sour cream
½ cup plus 2 tablespoons granulated sugar
8 ounces farmer cheese
3 large eggs
½ cup heavy cream
1 teaspoon table salt
12 ounces (1 bag) cooked wide egg noodles
½ teaspoon cinnamon
2 cups cornflakes cereal, lightly crushed
Instructions
Preheat oven to 350° and set a rack to the middle position. Butter a 9-by-13-inch baking dish and set aside.
In a large mixing bowl, whisk together the sour cream, ½ cup sugar, 4 tablespoons butter, farmer cheese, eggs, cream, and salt until smooth. Fold in the cooked noodles. Pour into prepared pan. In a small bowl, stir together 2 tablespoons sugar with the cinnamon. Top the noodles with cornflakes and then sprinkle with the cinnamon sugar.
Bake until the top is puffed slightly and the edges have turned a golden brown, about 35 to 45 minutes.
