Today is Rosh Hashanah, the Jewish New Year, a holiday where kugel is traditionally served. I've always liked kugel since I first had it about 25 years, ago. It's a comfort food for sure.
Kugel can be made either sweet or savory, and if you search, you can find endless variations, with fruits and vegetables added.
This sweet dairy noodle kugel is indulgently rich and has old fashioned flavor. The recipe was given to me by my Aunt Donna Dailey Silverberg. It is a great brunch dish, when served with bagels and spreads. I'm sure it's untraditional, but I found it sweet enough to serve as a dessert with fruit.
There was only 3 of us eating so I halved the recipe. I hate waste and did not want to be eating it for days and then have to run a marathon to burn it off!
1 pound extra wide egg noodles, cooked (Donna uses gluten free) and placed in a greased 13x9 inch pan
1/2 pound butter plus 4 tablespoons
12 ounces cream cheese
2 cups sugar
1 pint sour cream
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups crushed corn flakes (gluten free are available)
Preheat oven to 350 degrees. Melt 1/2 pound butter. Mix with softened cream cheese and sugar until smooth. add eggs one at a time, then vanilla, salt, sour cream and mix until smooth. Pour over noodles.
Melt the 4 tablespoons of butter and combine with crushed corn flakes. Sprinkle evenly over noodle mixture.
Bake at 350 degrees for 1 hour.