Got this most delicious recipe from Rachel’s mom. And I’d like to add that I think great dishes such as this- should not only be reserved for the high holidays. Call to arms- kugel year round! This is one of those things- that although ingredients might not sound appealing- all mixed together- so good. I used organic low-fat on both cottage cheese and sour cream- and definitely still rich enough.
1 lb. wide egg noodles
1/2 cup water
1/2 cup milk
1/2 cup sugar
1 lb. small curd cottage cheese
1/2 pint sour cream (1 cup)
1/4lb. cream cheese, softened
1 tsp. vanilla
1/2 stick butter, melted
1 cup crushed corn flakes (crush in your hands)
1/2 cup sugar and cinnamon mixture
Preheat to 350.
Cook noodles according to directions (minus a few minutes because noodles will cook more in the oven). In a large bowl, mix together all kugel ingredients. Mix into noodles. Pour into a greased 9 x 13 pan. Mix topping indgredients in a small bowl. Sprinkle evenly over noodle mixture. Bake for 1 1/4 hours. Cut into squares. Serves 12-16.