Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping

READY IN: 1hr 25mins
Recipe by Kittencalrecipezazz

A long time family favorite, I sometimes add in 1 teaspoon cinnamon into the kugel mixture!

Top Review by Chef c1934 Chicago

I looked at several Kugel recipes before choosing this one, noting that many used fewer Noodles while calling for 6 eggs. Therefore I used 8 eggs vs the 5 called for in the recipe. To cut down on calories I used Sweet-N-Low vs the half cup of sugar. Otherwise I followed the recipe exactly....except for the Corn Flakes topping. I improvised with the "Cinnamon Crunch" cereal I had on hand and the results were magnificent! It was a big hit with native Texas friends who'd never heard of a Kugel, and I will be making it again for a "Pot Luck" gathering a few weeks hence. Many Thanks!

Ingredients Nutrition


  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!

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