Tuesday, November 30, 2010

Kugles with Noodles (Entree)

I got this recipe from a Jewish lady who uses it often especially during Hannukah. Of course, anyone can try it so I decided to post it here.

This is to be used as an entree. It requires 4-24 hours of refrigeration before you can bake it.

1 16 ounce bag of dried or frozen egg noodles

1 cup butter or margarine, softened (divided)

6 ounces of cream cheese, softened

2 cups sugar

16 ounces of sour cream

2 teaspoons of vanilla

1 teaspoon cinnamon

6 eggs

1/2 cup golden or regular raisins (optional)

8 cups of corn flakes (crushed to make 2 cups of crumbs)

1 teaspoon cinnamon (divided)

1/2 cup butter or margarine, melted

Cook noodles according to their package's instructions. Drain well. Set aside to cool.

In a large mixing bowl, use your electric mixer to beat 1 cup butter and cream cheese on MEDIUM SPEED until fluffy. Add 2 eggs at a time until all 6 are used. Beat them just until each set of eggs is well added. With a spoon or fork, gently stir in the noodles and raisins, if desired. Pour into a greased 9" x 13" baking pan.

In a medium bowl, stir in the crushed corn flakes and 1 teaspoon cinnamon. Stir well. Add 1/2 cup melted butter. Mix well. Sprinkle this crumb mixture onto the casserole's top. Cover and refrigerate for 4 to 24 hours.

A few minutes before you are ready to bake your Kugels, heat your oven to 350 degrees. Once it has reached it's heat level, place your casserole into the oven. It will need to be baked for anywhere from 40 to 60 minutes. You'll know when it is done because the center will be set, not squishy. Remove from the oven and allow it to stand for 10 minutes before serving. It needs to be warm when you serve it.


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