Creamy Pineapple Noodle Kugel with Crunchy Cornflake Topping
Indulge in the perfect balance of creamy, sweet, and crunchy flavors with this Creamy Pineapple Noodle Kugel with Crunchy Cornflake Topping. This comfort food classic takes traditional noodle kugel to new heights, combining tender egg noodles with a rich blend of cream cheese, sour cream, cottage cheese, and a hint of vanilla. The sweet addition of crushed pineapple adds a tropical twist, while the buttery cornflake topping, laced with brown sugar and cinnamon, bakes to golden perfection for an irresistible crunch. Perfect for holidays, potlucks, or a cozy family dinner, this kugel can be served warm, chilled, or at room temperature, making it as versatile as it is delicious. Bring a taste of nostalgia to your table with this crowd-pleasing delight!
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Recipe Information
Ingredients
- 12 ounces wide egg noodles
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup cottage cheese
- 6 tablespoons unsalted butter, melted
- 0.75 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 20 ounces crushed pineapple, drained
- 2 cups cornflakes, crushed
- 0.25 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside to cool slightly.
In a large mixing bowl, combine the cream cheese, sour cream, cottage cheese, melted butter (6 tablespoons), and granulated sugar. Beat together until smooth.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and drained crushed pineapple.
Fold the cooked noodles into the creamy mixture until evenly combined. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
In a small bowl, stir together the crushed cornflakes, brown sugar, and ground cinnamon. Pour the melted butter (4 tablespoons) over the cornflake mixture and toss to coat.
Evenly sprinkle the cornflake topping over the noodle mixture in the baking dish.
Bake in the preheated oven for 45-50 minutes, or until the topping is golden and crunchy and the kugel is set in the center.
Remove from the oven and let cool for 10 minutes before serving. Serve warm, at room temperature, or chilled, depending on your preference.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 27.3 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
