Noodle Kugel
This rich, dessert-version of a traditional kugel features noodles, sour cream, butter, cream cheese and cinnamon.
Ingredients
- 1 package (16 oz.) wide egg noodles
- 1 cup butter or margarine, softened
- 2 pacakges (3 oz. each) cream cheese, softened
- 2 cups sugar
- 1 container (16 oz.) sour cream
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 6 eggs
- 1/2 cup golden rasisins or raisins (optional)
- 8 cups Kellogg's Corn Flakes® cereal
- 1 teaspoon cinnamon
- 1/2 cup butter or margarine, melted
Directions
1. Cook noodles according to package directions. Drain. Rinse with cold water. Drain well. Set aside.
2. In large mixer bowl beat 1 cup butter and cream cheese on medium speed of electric mixer until fluffy. Add sugar, sour cream, vanilla and 1 teaspoon cinnamon. Beat on medium speed of electric mixer until combined. Add eggs, two at a time, beating until just combined after each addition. Fold in noodles and raisins (if desired). Pour into 13 x 9 x 2-inch baking dish coated with cooking spray.
4. In medium bowl stir together KELLOGG'S CORN FLAKES cereal and 1 teaspoon cinnamon. Add 1/2 cup butter. Mix until combined. Sprinkle over noodle mixture. Cover and refrigerate for 4 to 24 hours.
5. Bake at 350°F, about 1 hour, 40 minutes to 1 hour, 55 minutes or until center is set. Let stand for 10 minutes before serving. Serve warm.
