Noodle Kugel Recipe
Ingredients
| 1 lb. Penn Dutch Noodles broad, cooked | ||
| 2 (3 oz.] packages of cream cheese | ||
| Sour cream | 2 Cup (16 tbs) | |
| 2 scant cups sugar | ||
| 1/2 lb. butter 6 eggs | ||
Directions
Leave ingredients at room temperature.
Beat cream cheese, sour cream, sugar, butter and eggs until well mixed and add to cooked noodles.
Mix and put in greased 14" x 9" and 12" x 6" pyrex dishes.
Freeze.
Thaw for 6 hours.
Mix: 4 cups crushed corn flakes, not crumbs 1/2 lb.
melted butter Lots of cinnamon (about 4 t.) Place on top.
Let Kugel stand in refrigerator overnight or freeze.
Bake at 350° for one hour.
Beat cream cheese, sour cream, sugar, butter and eggs until well mixed and add to cooked noodles.
Mix and put in greased 14" x 9" and 12" x 6" pyrex dishes.
Freeze.
Thaw for 6 hours.
Mix: 4 cups crushed corn flakes, not crumbs 1/2 lb.
melted butter Lots of cinnamon (about 4 t.) Place on top.
Let Kugel stand in refrigerator overnight or freeze.
Bake at 350° for one hour.
Chef
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