Killer Kugel

from todays NY times, perfect for yom kippur break fast.

• Ready In: 1 hr 35 mins
• Serves: 25

Ingredients

• 1⁄2 lb  medium-width  noodles
• 1  lb cream cheese
• 1⁄2 lb unsalted butter, plus
• 3  tablespoons unsalted butter
• 1 1⁄3 cups sugar
• 1  pint sour cream
• 1  teaspoon vanilla
• 8  large eggs
• 1⁄2 cup crushed pineapple, drained
• 4  ounces walnuts
• 1  teaspoon cinnamon

Directions

1. Cook noodles according to package directions, drain and place in a 4-quart bowl.
2. Put cream cheese and ½ pound butter in food processor; blend until smooth, scraping down sides. Add 1 cup sugar and process until well combined. Add sour cream, vanilla and eggs, and process until well mixed. Fold into bowl of noodles. Stir in pineapple.
3. Grease a 13-by-9-inch Pyrex dish with about 1 tablespoon butter and pour in the mixture; it will almost overflow. Cover with plastic wrap and refrigerate overnight.
4. Remove from refrigerator about 1 hour before baking. Preheat oven to 350 and bake mixture for 50 minutes.
5. Combine walnuts with remaining 1/3 cup sugar and cinnamon, and sprinkle on top of kugel. Dot with remaining 2 tablespoons butter and bake another 20 minutes. Serve warm or at room temperature, cut into 25 pieces.