Lydia Inghram, co-chairwoman of Congregation Beth Shalom's Jewish Food Faire, enjoys cooking kugel throughout the year as a brunch dish. She uses her mother's recipe for this casserole-style dish, but that one remains a secret. She did, however, offer a fairly similar recipe for a sweet style of kugel that pairs perfectly with bagels and spreads.
16 ounces broad egg noodles
4 tablespoons butter, melted
1 pound cottage cheese
1 pound sour cream or Israeli white cheese
4 eggs, beaten
1/2 cup sugar
2 tablespoons vanilla extract
1 1/2 cup crushed cornflakes
2 teaspoons cinnamon
1/4 to 1/2 cup sugar
Cook noodles in boiling water according to package directions. Drain and rinse with cold water.
In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
Pour into a greased 9-by-13-inch pan.
In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
Bake at 350 degrees for 45 to 50 minutes, or until the top is brown.