Lokshen Kugel aka Noodle Pudding

adapted from Oh! You Cook!


1 12-ounce package wide egg noodles

16 ounce small curd cottage cheese

1 cup sour cream

1 stick unsalted butter, melted and cooled slightly

3 eggs lightly beaten

1 1/2 cups granulated sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon kosher salt

1 teaspoon vanilla

2 apples, peeled, cored and finely diced

1/2 cup raisins, dark or golden

Topping

Crushed corn flakes, 1 teaspoon cinnamon and 1 Tablespoon granulated sugar


Yield:  16 party-size servings


Preheat oven:  350° F.

Spray a 13 X 9-inch casserole dish with cooking spray.  Set aside.


Cook noodles per package directions.  Drain, rinse with cold water to stop cooking.  Transfer noodles to prepared baking pan and set aside.


In a large mixing bowl stir together the cottage cheese, sour cream, and melted butter.  In a small mixing bowl, lightly whisk the eggs.  Add the sugar, cinnamon, nutmeg, salt and vanilla.  Then, whisk.  Stir the egg mixture into the cheese mixture and then pour over the noodles. and mix lightly.


Add the diced apple and raisins.  Gently mix until the noodles are completely coated with the egg-cheese mixture and fruit is evenly distributed.


Crush the cord flakes and mix with the cinnamon and sugar.  Sprinkle the mixture over the top of the noodles.


Cover the pan loosely with foil.  Bake for about thirty minutes.  Remove the foil and continue to bake for an additional twenty to thirty minutes or until lightly browned.  


Serve the kugel hot sprinkled with additional cinnamon and sugar if desired,






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