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    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.

    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 cornakes, 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