Crunchy Noodle Kugel a La Great Aunt Martha
Treat your taste buds to the nostalgic charm of "Crunchy Noodle Kugel a la Great Aunt Martha," a classic Jewish comfort dish with a delightful modern twist. This sweet noodle casserole combines tender wide egg noodles with a rich and creamy blend of sour cream, cottage cheese, and a hint of vanilla, creating a luscious base that's both hearty and indulgent. The surprise star of this recipe is its irresistible topping—a buttery, cinnamon-infused cornflake crunch that bakes to golden perfection, adding the perfect crispy contrast to every bite. Optional plump raisins bring bursts of sweetness, making this kugel an ideal side dish for holiday gatherings or a decadent dessert on its own. Ready in just over an hour and serving up to 10, this easy-to-make recipe is sure to become a beloved staple on your family table. Whether served warm or at room temperature, this kugel is pure comfort food bliss.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces wide egg noodles
- 6 tablespoons unsalted butter
- 5 large eggs
- 1 cup granulated sugar
- 2 cups sour cream
- 2 cups cottage cheese
- 1 teaspoon vanilla extract
- 1.5 cups crushed cornflakes
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.75 cup raisins (optional)
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until just al dente. Drain and set aside.
In a large mixing bowl, whisk together the eggs and granulated sugar until well combined.
Melt 4 tablespoons of the butter and let it cool slightly, then add it to the egg mixture along with the sour cream, cottage cheese, and vanilla extract. Stir until smooth.
If using, fold in the raisins to the egg and dairy mixture.
Add the cooked noodles to the bowl and gently mix everything until the noodles are fully coated.
Pour the noodle mixture into the prepared baking dish and spread it out evenly.
In a small saucepan, melt the remaining 2 tablespoons of butter over low heat. In a separate bowl, mix the crushed cornflakes, light brown sugar, and ground cinnamon. Pour the melted butter into the cornflake mixture and stir to coat evenly.
Sprinkle the cornflake topping evenly over the noodle mixture in the baking dish.
Bake the kugel in the preheated oven for 45-50 minutes, or until the top is golden brown and crunchy.
Remove from the oven and allow the kugel to cool for 10-15 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
4546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.3 g | 270% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1517 mg | 506% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 610.3 g | 222% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 452.0 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1203 mg | 93% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 1797 mg | 38% | |
*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.
