Jewish Noodle Kugel - No Fail Recipes

Ingredients

• 1 stick (4 ounces) butter
• ¾ pound wide egg noodles
• 6 eggs, well beaten
• 1 container (16 ounces) sour cream
• 1 container (16 ounces) cottage cheese
• 2 cups whole milk
• 2 tablespoons sugar
• ½ teaspoon vanilla
• ½ cup raisins (golden is my favorite for this)
• ½ teaspoon cinnamon
• 2 tablespoons butter
• 2 cups corn flakes, slightly crushed
• Preheat over to 350°F. Butter 13x9x2” glass or ceramic baking dish.
• Cook the pasta until al dente. Drain well and return to the warm pot. Add the butter tossing the noodles until they are well coated.
• Soak the raisins in 1-cup hot water for 1-2 minutes. Drain.
• Whisk the eggs, milk, sour cream, cottage cheese, vanilla, and sugar. Add the raisins.
• Pour into the baking dish.
• Put into the oven and bake 15 minutes.
• Combine sugar and cinnamon. Add corn flakes. After the first 15 minutes of baking, spread this mixture evenly over the top and then bake for 45 minutes more.
• Side Dishes