Crumbled Corn Flake Kugel, adapted from Rita Fagan
1 1/4 sticks unsalted butter, softened
1 cup sugar
6 large eggs
8 ounces cream cheese, softened
8 ounces sour cream
16 ounces cottage cheese
1 teaspoons vanilla
1 teaspoon salt
8 ounces egg noodles, medium or wide (uncooked)
1 cup corn flakes, crumbled
1/2 teaspoon cinnamon
In the bowl of a standing mixer with a paddle attachment, cream one stick of butter and 3/4 cups of the sugar. Add the eggs one by one and beat until well mixed. Stir in the cream cheese, sour cream, cottage cheese, vanilla, and salt. Gently stir in the uncooked egg noodles, using a spoon to avoid breaking them.
Preheat the oven to 350 degrees and grease a 3-quart casserole dish. Pour the egg, cheese, and noodle mixture into the casserole. Bake the kugel for 45 minutes and then remove. Lower the oven temperature to 325.
Melt the remaining 1/4 stick of butter. Toss it with the remaining 1/4 cup sugar, corn flakes, and cinnamon. Sprinkle the kugel with the topping. Return to the oven and bake for another 25 minutes. Serve hot or at room temperature.
Yield: about 12 servings