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.
16ouncesEgg Noodlesbroad or medium sized
1/2CupRaisinsyou can also use dried cherries or cranberries
1/4 CupBrown Sugar
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.