Ingredients
-
1
-
1/2
-
1
-
5
-
1/2
-
1
-
1/2
-
2
-
2
-
1
-
-
2
-
2 - 3
-
1/2
-
3
Directions
Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping, A long time family favorite, I sometimes add in 1 teaspoon cinnamon into the kugel mixture!, I looked at several Kugel recipes before choosing this one, noting that many used fewer Noodles while calling for 6 eggs Therefore used 8 eggs vs the 5 called for in the recipe To cut down on calories 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!, Wonderful!:-)
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Butter a 13 X 9-Inch Glass Baking Dish. |
|
3
Done
|
Cook the Egg Noodles in Boiling Water With 2 Tablespoons Salt Until Just Firm-Tender. |
|
4
Done
|
Drain Well Then Transfer to a Large Bowl, and Toss With 1/4 Cup Butter Until the Noodles Are Well Coated. |
|
5
Done
|
in a Medium Bowl Whisk Together Milk, Eggs, Sugar, Vanilla and Salt Until Well Combined, Then Whisk in Sour Cream. |
|
6
Done
|
Stir in Cottage Cheese and Pineapple, Then Add to the Cooked Noodles; Mix With a Wooden Spoon to Combine Well. |
|
7
Done
|
Transfer to Buttered Baking Dish. |
|
8
Done
|
in a Bowl, Mix Together Cornflakes Crumbs, Sugar and Cinnamon. |
|
9
Done
|
Sprinkle Over the Noodles in the Dish. |
|
10
Done
|
Dot With Butter. |
|
11
Done
|
Bake For About 1 Hour or Until the Edges Are Golden Brown and the Kugel Is Set. |
|
12
Done
|
Let Stand For 10 Minutes Before Slicing and Serving. |
|
13
Done
|
Delicious! |
