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Tuesday, June 9, 2015

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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