Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping
Total Time: 1 hr 25 mins
Preparation Time: 25 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 1 lb wide egg noodles
- 1/2 cup butter
- 1 cup half-and-half cream or 1 cup full-fat milk
- 5 large eggs, slight beaten
- 1/2 cup sugar (can use more)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 cups sour cream
- 2 cups cream-style cottage cheese
- 1 (20 ounce) can crushed pineapple, well drained
- 2 cups corn flakes, coarsley crushed
- 2 -3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, cut into small pieces
Recipe
- 1 set oven to 350 degrees.
- 2 butter a 13 x 9-inch glass baking dish.
- 3 cook the egg noodles in boiling water with 2 tablespoons salt until just firm-tender.
- 4 drain well then transfer to a large bowl, and toss with 1/4 cup butter until the noodles are well coated.
- 5 in a medium bowl whisk together milk, eggs, sugar, vanilla and salt until well combined, then whisk in sour cream.
- 6 stir in cottage cheese and pineapple, then add to the cooked noodles; mix with a wooden spoon to combine well.
- 7 transfer to buttered baking dish.
- 8 in a bowl, mix together cornflakes crumbs, sugar and cinnamon.
- 9 sprinkle over the noodles in the dish.
- 10 dot with butter.
- 11 bake for about 1 hour or until the edges are golden brown and the kugel is set.
- 12 let stand for 10 minutes before slicing and serving.
- 13 delicious!
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