Noodle Kugel is a classic Jewish dish that can be made for almost any holiday or special occasion. I love to make this Kugel for the Rosh Hashanah celebration.
Noodle Kugel
Serving size: 1 9x15 baking dish
Total Time: 45 minutes
1 ½ bag (16 ounces) wide rice egg noodles
8 oz cream cheese
2 cups milk
1 cup sugar
6 eggs
1 stick butter or margarine (1/2 cup)
Raisins (optional)
A pinch of cinnamon
Corn flakes for topping
Step 1: Preheat oven to 350 degrees. Boil a pot of water and cook noodles. When noodles are soft, about 8-10 minutes drain and set aside in a baking tray, 13x9 greased pan.
Step 2: In a bowl whisk together blend cream cheese and milk.
Step 3: In a standing mixer, beat the eggs until frothy and thick. Mix in the cream cheese and milk mixture.
Step 3: Add in sugar and melted butter/margarine. Beat until combined.
Step 4: Add the liquid mixture to the noodle dish and mix until the noodles are completely covered. As topping add crumbled corn flakes and cinnamon. Bake tray for about 1 1/2 hours. Serve warm.
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