Noodle kugel is one of those traditional Jewish holiday side dishes that everyone I know serves, and everyone makes it differently. Today, I made it for the Preschool International Potluck lunch. I have to admit that this is not my own recipe. I believe it came from my uncle’s mother. Before that, who knows?
Now, one of the biggest debates of all time is whether or not to include raisins. I opted to leave them out because some people are very anti-raisin in their kugel. Although it did turn out delish, and there was very little left at the end of the lunch, I think it was lacking for the lack of raisins. Without the raisins, there’s a more bland taste to the kugel, except for the sweetness of the topping. I think I prefer with raisins, because they add a bit of sweetness throughout. If you choose to go the raisin route, I recommend golden raisins, as opposed to the regular dark raisins. Mainly because I think the dark ones look like bugs. But, that could just be my grandfather’s influence. In any case, I will be making this again, with raisins, for Thanksgiving at my in-laws.
- ½ lb wide or medium egg noodles
- 8 oz. pkg cream cheese (softened)
- 1 stick butter (softened)
- 2 C milk
- 4 eggs, beaten
- 4 T sugar
- ½ t salt
- ½ C raisins (optional – see above discussion)
- 1½ C Corn Flake Crumbs
- 1/4 C Sugar
- 1 tsp Cinnamon
- Preheat oven to 375.
- Cook and drain noodles.
- Heat milk.
- Add softened cream cheese and butter until blended/dissolved.
- Blend eggs w/noodles, milk mixture, 4 T sugar, salt and (optional) raisins (It will be watery).
- Pour into greased 9 x 13 pan.
- Mix together crushed Corn Flake crumbs, sugar, and cinnamon for topping.
- Sprinkle topping over noodle mixture.
- Dot with butter.
- Bake at 375 for 45 min.
I apologize for the lack of images, but gremlins seem to be working on my blog.