Noodle kugel is the Jewish equivalent of macaroni and cheese. It is the comfort dish that everyone craves when they are missing home, grieving a loved one, or even celebrating a holiday.
My family always has noodle kugel as part of the break fast meal after Yom Kippur (The Day of Atonement) ends. Every year, without fail, I eat too much of it and give myself a stomach ache. My grandma always makes trays of the kugel, and I swear I somehow manage to eat about a ½ a tray by myself!
This is one of those dishes that once you eat it, you will crave over and over again. I hope you enjoy!
1 Pound wide egg noodles
⅓ Cup sour cream
½ Cup butter, melted
8 Ounces cream cheese
1 Cup milk
1 Cup sugar
Preheat the oven to 350 degrees Fahrenheit.
Melt the butter over medium-low heat in a saucepan. While the butter is melting combine the sour cream, cream cheese, milk, sugar, and eggs in a blender.
With the blender on, slowly pour the butter in through the spout in the lid. (this way it won’t cook the eggs.)
Cook the noodles in salted boiling water for 8 minutes. Drain and place back in the pot. Pour in the mixture from the blender and stir until all noodles are coated.
Oil a 9x12 in pan and pour the noodle mixture in. Top with cornflake crumbs. Bake for 1 hour.