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Hilde's Noodle Kugel


-1 8 oz package of wide egg noodles

-1 stick melted butter

-8 ounces cream cheese

-1 cup whole milk

-4 eggs

- 2 cups Corn Flakes

-2 1/2 Tbsp sugar

-1 tsp cinnamon


-Preheat oven to 350 degrees

-In a medium size pot, boil water for pasta

-Melt 1 stick of butter in the microwave or on the stove top.

-In a large bowl, combine melted butter, cream cheese and whole milk. Mix together (using mix master or by hand). One by one, add 4 eggs. Mix until fully combined. Set aside

-Cook pasta until al dente, 5 to 7 minutes. When pasta is done, rinse and combine with the cream cheese mixture in a 2 qt casserole dish (small baking dish).

-In a bag, combine cornflakes, sugar and cinnamon. Crush the cornflakes with a rolling pin or with your hands. Top the kugel with the cornflakes. Bake at 350 for 1 hour.

Store in refrigerator for up a week. Enjoy!

Tags: hilde schwartz, allie schwartz, daniel schloss, noodle kugel, jewish food, Jewish recipe, Hanukah recipe, cheap recipe, vegetarian recipe, sweet kugel recipe, corn flakes, cream cheese, egg noodles


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