Sweet Noodle (Lokshen) Kuge
Prep Time Minuutes 10
Cook Time 1 Hour
Passive Time
Servings people
| Prep Time Minuutes 10 | Cook Time 1 Hour | Passive Time | Servings people |
This is a great sweet treat for the Jewish food lovers out there. This version of lokshen kugel combines a sweet and cinnamon-y custard with raisins and noodles that bake up together for a cheesey and chewy bite. Even though it tastes like dessert, this is traditionally served as a main course – so enjoy! If you want to get in your greens, try serving this alongside my salad of mixed greens with roasted pears and spiced nuts.
Ingredients
- 16 ounces Egg Noodles broad or medium sized
- 1 lb Cottage Cheese
- 1 pint Sour cream
- 1/2 Cup Sugar
- 1 tsp Cinnamon
- 4 Eggs beaten
- 1 tsp Vanilla
- 1/2 Cup Raisins you can also use dried cherries or cranberries
- 3/4 cup Cornflake Crumbs
- 1 tsp Cinnamon
- 1/4 Cup Brown Sugar
- 2 TBS Butter melted
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Ingredients
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- Preheat the oven to 350.
- Cook the noodles according to package instructions and then drain.
- In a large mixing bowl, mix together the cottage cheese, sour cream, white sugar, 1 tsp cinnamon, eggs, vanilla and raisins. If you like your kugel really custardy you can double these custard ingredients or add ½ more.
- Add the drained noodles to the custard.
- Place the noodle and custard mixture in a greased 9-13 pyrex baking dish.
- To make the topping, mix together in a bowl the cornflake crumbs, 1 tsp cinnamon, brown sugar and melted butter. Sprinkle on top of the noodle mixture once it is in the pyrex.
- Bake for one hour, until the top is golden brown.