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# Classic Jewish Lokshen Kugel (Noodle Kugel)

What can I say?

This is a classic Jewish Time Machine. You’ll feel like you’re 10 years old and back at home with mom and dad and the rest of the family.

Ingredients – noodles:
1 | Lb | Egg Noodles
2 | Cups | Large Curd Cottage Cheese
2 | Cups | Sour Cream
4 | Eggs | Beaten
1/2 | Cup | White Sugar

Ingredients – topping :
1/2 | Cup | Brown Sugar
2 | Teaspoon | Cinnamon
2 | Cup | Corn Flakes
1 | Stick | Butter

Directions for making and cooking the same day:

- Take a 9″x14″ glass baking dish (size isn’t critical) and grease the bottom and sizes with a little of the the butter. Preheat your oven to 350°
- Put a large pot of water on the stove on high heat. While waiting for it to boil continue on with the recipe.
- In a 4 cup bowl, microwave the remaining butter until melted, them mix in the Cinnamon and Brown Sugar. Toss with the Corn Flakes until coated.
- When the water boils add the salt (usually a little less than a teaspoon per quart) and noodles and cook according to directions.
- In a bowl that’s large enough to hold at least twice the volume of the noodles, beat the eggs, then mix in the Sour Cream, Cottage Cheese and White Sugar.
- When the noodles are done cooking, drain them in a colander (make sure you shake it and get out as much water as possible.
- Add the noodles to the big bowl containing the wet ingredients and gently mix until the noodles are completely and evenly coated
- Put the mixture into the greased glass baking dish.
- Sprinkle the corn-flake mixture over the top of the noodles.
- Put in the oven and bake for 50 – 60 minutes or until the outside is very lightly browned and the inside is hot and bubbly.
- Serve while still hot.

Directions for making one day and cooking the next day:

- Take a 9″x14″ glass baking dish (size isn’t critical) and grease the bottom and sizes with a little of the the butter.
- Put a large pot of water on the stove on high heat. While waiting for it to boil continue on with the recipe.
- When the water boils add the salt (usually a little less than a teaspoon per quart) and noodles and cook according to directions.
- In a bowl that’s large enough to hold at least twice the volume of the noodles, beat the eggs, then mix in the Sour Cream, Cottage Cheese and White Sugar.
- When the noodles are done cooking, drain them in a colander and rinse and toss under cold running water until the noodles are cold. Drain very well.
- Add the noodles to the big bowl containing the wet ingredients and gently mix until the noodles are completely and evenly coated
- Put the mixture into the greased glass baking dish.
- Cover with plastic wrap or aluminum foil and refrigerate.
- The Next Day:
- Preheat oven to 350°
- In a bowl, microwave or heat the remaining butter until melted, them mix in the Cinnamon and Brown Sugar until completely mixed. Toss with the Corn Flakes until coated.
- Sprinkle the corn-flake mixture over the top of the noodles.
- Put in the oven and bake for 50 – 60 minutes or until the outside is very lightly browned and the inside is hot.
- Serve while still hot.