Kugel: Noodle Pudding

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You don’t have to be Jewish to love Jewish comfort food, and noodle pudding (Luchen Kugel) is the quintessential Jewish comfort food. It is also great as a brunch dish. I discovered a recipe years ago, from a cookbook called “Bagels to Blintzes” published in 1984 by the Sisterhood of congregation Tifereth Israel in Lincoln, Nebraska (thanks Karen!). I usually double this recipe, so I can serve one and keep one (freezes well- cut to portion sizes after cooled), but here is the right quantity for one 10 x 13 casserole. You can use a 9 x 12; it will be fuller and higher.

16 oz bag of medium noodles
1 lb cottage cheese
3 eggs
1/2 pint sour cream
1 small can crushed pineapple (in juice), drained
1 stick melted butter
1 tsp salt
1/2 cup sugar
1 tsp cinnamon
1 tsp vanilla
1 cup corn flakes, crushed
Optional: 1/2 cup of raisins

Pre heat oven to 350, and place rack in center. Boil noodles in salted water per package directions. While noodles are cooking, prepare other ingredients: in a large blender or food processor, beat eggs with cottage cheese, sour cream, and vanilla. Make sure the lumps in the cottage cheese have been smoothed out. Pour this mixture over cooked and drained noodles. Add in sugar, pineapple, half of the melted butter, salt, cinnamon. Stir very well. Pour into buttered baking dish. Mix corn flake crumbs with rest of the butter, and sprinkle over top. Bake at 350 for 50-60 minutes.

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