Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping

"A long time family favorite, I sometimes add in 1 teaspoon cinnamon into the kugel mixture!"
 
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Ready In:
1hr 25mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • 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!

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Reviews

  1. Wonderful!:-)
     
  2. 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!
     
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