02 Oct Dairy Lokshen Kugel

INGREDIENTS:

16 ounces wide egg noodles

1/2 stick butter (melted)

16 ounces cottage cheese

16 ounces sour cream

4 large eggs (lightly beaten)

2 tablespoons pure vanilla extract

3/4 cup sugar (divided)

Optional: 1/4 cup golden raisins (for extra sweetness)

1 1/2 cups cornflakes (crushed)

2 teaspoons cinnamon

This dairy lokshen kugel is great for Yom Kippur break the fast meal. It’s hearty and filling and can be made ahead and reheated.

DIRECTIONS:

Cook noodles according to package, drain and rinse and set aside in large bowl. Add the melted butter, cottage cheese, sour cream, eggs, vanilla, and 1/2 cup of the sugar (and the raisins, if you use that option). Mix well. Pour the noodle mixture into greased 9×13 pan and smooth the top with a spatula. In a medium bowl, mix the cornflakes, cinnamon, and the remaining 1/4 cup sugar. Sprinkle the cornake mixture evenly over the top of the noodle mixture. Bake the kugel, uncovered, in a preheated 350 degree oven for 45 to 50 minutes or until it is set. The top should be golden brown.