Sweet Noodle Pudding (Noodle Kugel)
- Yield 12 servings
- 10 ounces Wide Egg Noodles
- 1 cup Sour Cream
- 8 ounces Small Curd Cottage Cheese
- 16 tablespoons Granulated Sugar, divided
- 1/2 cup Raisins (optional)
- 3 large Eggs, separated
- 16 ounces Strawberry Jam
- 3 cups Corn Flakes, Crushed
- 4 tablespoons Butter or Margerine, divided
- 1 tablespoon Cinnamon
Sweet Noodle Pudding (Kugel)
Cook egg noodles according to package directions, drain and set aside.
Beat egg yolks in a large bowl. Add 2 tablespoons melted butter, 12 tablespoons sugar, sour cream, cottage cheese, raisins (if used), and cooked egg noodles. Beat egg whites until soft peaks form and then fold into noodle mixture. Place into a greased 9-inch x 13-inch Pyrex baking dish. Dot with generous spoonfuls or Strawberry jam.
Place crushed Corn Flakes in a medium sized bowl. Add 1 tablespoon cinnamon and 4 tablespoons sugar and mix well. Melt 2 tablespoons butter or margarine and add to corn flakes. Mix all together. Sprinkle on top of noodle mixture and pat down slightly.
Bake in a preheated 350 degree oven for about 1 hour or until sides are brown. Let cool for about 10 minutes. Cut into generous squares and serve while still warm.