The Recipe Box Menu

Attman’s noodle kugel

 

 

Thanks to Attman’s Deli, a Baltimore, MD tradition since 1916

Serves 6 to 8
1 pound cream cheese, at room temperature
1 cup sour cream
2 cups (4 sticks) butter
6 eggs
1 cup sugar
2 pints half-and-half
1 teaspoon pure vanilla extract
1 1/4 pound cooked wide egg noodles

Crumb Topping:
4 cups cornflakes
1 cup brown sugar
¼ cup (2 sticks) butter, melted

Preheat the oven to 350 degrees. Grease a 9x12x4-inch-deep pan. Combine the cream cheese, sour cream, butter, eggs, and sugar. Add the half-and-half and vanilla extract, mix well, and then mix in the egg noodles. Pour the ingredients in a baking dish. In a separate bowl, combine the cornflakes, sugar, and butter. Mix and spread the topping onto the kugel. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until it is golden on top.