This is the kugel to end all kugels.
I mean it. I am a kugel-eating expert, if only because when I grew up my grandmother and mom made salty kugel stuffed with mushrooms and onions and it was only when I was grown, married and with kids that I had my first taste of this. That taste was a transforming moment.
My friend Susan brought this dish to my annual Break-the-fast (she got the recipe from her friend Linda and I don’t know where Linda got it).
For years after that I have tasted more kugels than you could possibly imagine (including those hard, dried up things they sell in some supermarkets) always trying to surpass that moment of culinary discovery.
I was even a judge once in a kugel contest.
I have made some wonderful kugels since then. But this is still my favorite. I always ask Susan to make an extra one so there will be leftovers. I pack pieces of it in my freezer so I can have a little treat whenever.
Don’t even think about the calories. Just enjoy.
Susan/Linda’s Sweet Noodle Kugel
1 12-ounce package egg noodles
1 8-ounce package cream cheese at room temperature
1/4 pound unsalted butter at room temperature
1 cup sugar
2 cups dairy sour cream
6 large eggs
1 teaspoon cinnamon
1 cup raisins, optional
2 cups crushed frosted flakes or corn flakes
4 tablespoons melted butter
Preheat the oven to 350 degrees. Cook the noodles in slightly salted water until al dente (not soft). Drain and set aside. In an electric mixer, beat the cream cheese and butter until thoroughly blended and softened. Beat in the sugar until well blended. Add the sour cream and blend thoroughly. Add the eggs one at a time, beating after each addition. Stir in the cinnamon and raisins, if used. Pour the mixture into the noodles and toss to coat them completely. Place in a baking dish. Combine the frosted flakes and melted butter and sprinkle on top of the noodles. Bake for about 40 minutes or until the top is crispy. Makes 8 servings