Sweet Lokshen Kugel

Steffi has been a friend of our family for over 40 years, and this kugel recipe has been in her family as long as she can remember. Ever since I was a child, we would have this amazing noodle kugel on the Jewish high holidays or at random Sunday brunches. People love this kugel so much that she was encouraged to enter it in the 2012 New York State Fair and it won the Blue Ribbon in the Favorite Ethnic Dish category! Leftovers can be frozen.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 354 Calories

Ingredients

• 1 tablespoon vanilla extract
• ¼ cup white sugar
• 1 cup packed light brown sugar
• 1 (16 ounce) container low-fat cottage cheese
• 1 (8 ounce) package wide egg noodles
• 2 cups crushed cornflakes
• 6 large eggs
• 1 (8 ounce) package low-fat cream cheese, softened
• 1 (16 ounce) container low-fat sour cream
• 2 sticks unsalted butter, melted, divided
• ¼ cup low-fat milk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.

Step 3

While the egg noodles are cooking, combine sour cream, cream cheese, 1/2 of the melted butter, milk, sugar, eggs, and vanilla in a bowl; beat with an electric mixer until creamy.

Step 4

Drain egg noodles and fold into the sour cream mixture. Spread evenly in the prepared baking dish.

Step 5

Mix cornflakes, brown sugar, and remaining melted butter together; spread over the noodle mixture.

Step 6

Bake in the preheated oven for 50 to 60 minutes. Remove from the oven and let sit for 15 minutes before serving.