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Title: Gail Bishoff's Kugel
Categories: Side Jewish Pasta
Yield: 8 Servings
| 1 | lb | Wide noodles; cooked aldente |
| 1 1/4 | c | Sugar |
| 1 | pt | Small curd cottage cheese |
| 1 | pt | Sour cream |
| 4 | oz | Creamcheese; softened |
| 1 | c | Golden raisins |
| 1 1/2 | ts | Vanilla |
| 8 | Eggs; beaten | |
| 3 | c | Milk |
| 4 | oz | Unsalted butter; or margarine, melted |
| TOPPING | ||
| 4 | c | Corn flakes; mashed |
| 1/4 | c | Unsalted butter; melted |
| 1 | c | Light brown sugar |
Mix liquid ingredients in huge bowl. Add solids with butter and noodles last. Transfer to large greased baking pan at least 11 x 15 x 3. Refrigerate overnight.
Topping: Mix with hands. Sprinkle on top when ready to bake kugel. Bake at 350 degrees for 1 1/2 hours, covered loosely with foil. Bake unocvered last 20 minutes and test to make certain it's set. Let stand at room temperature at least 1 1/2 hours before serving. May be served hot or cold
Posted on PRODIGY, August 1993; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS
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