Sweet Noodle (Lokshen) Kuge
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.
  • CourseMain Course
  • CuisineJewish
Servings Prep Time
4people 10Minuutes
Cook Time
1Hour
Servings Prep Time
4people 10Minuutes
Cook Time
1Hour
Ingredients
  • 16ounces Egg Noodlesbroad or medium sized
  • 1lb Cottage Cheese
  • 1pint Sour cream
  • 1/2Cup Sugar
  • 1tsp Cinnamon
  • 4 Eggsbeaten
  • 1tsp Vanilla
  • 1/2Cup Raisinsyou can also use dried cherries or cranberries
  • 3/4cup Cornflake Crumbs
  • 1tsp Cinnamon
  • 1/4 Cup Brown Sugar
  • 2TBS Buttermelted
Instructions
  1. Preheat the oven to 350.
  2. Cook the noodles according to package instructions and then drain.
  3. 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.
  4. Add the drained noodles to the custard.
  5. Place the noodle and custard mixture in a greased 9-13 pyrex baking dish.
  6. 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.
  7. Bake for one hour, until the top is golden brown.