I first tasted this years ago at my aunt Chashie’s Chanukah party. It has since become a real favorite in my family. It’s the perfect combination of sweet and savory and full of calcium for all those picky eaters who’d never eat these cheeses on their own! What’s more — you can even make it low-fat. You can even sneak in some whole wheat noodles — it’ll be two-toned and “fancy” then!
Milchig Noodle Kugel
- Cooking and Prep: 1 h 15 m
- Serves: 20
For the Kugel
Preheat the oven to 350°F (180°C).
Cook and drain the noodles.
Melt half of the butter over a low flame or in the microwave.
Add it to the noodles along with the eggs, sugar, milk, cheeses, sour cream, and cinnamon.
Pour this into a 9x13-inch baking pan, preferably lined with Gefen Parchment Paper. Sprinkle cornflake crumbs (alternately you can use cookie/biscuit crumbs) on top.
Cut the remainder of the butter into small pieces and put them on top of the crumbs.
Bake for about 45 minutes, until the top is golden. Let the kugel stand for at least 15 minutes, to solidify, before cutting.
To make this low-fat: use low-fat milk, cheeses, sour cream, and American cheese. Do not put melted butter in the kugel and just put a few tiny cubes of butter on the top. I tried it this way and it was delicious.