| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1 |
|
16 oz. conta cottage cheese |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Sugar |
| 4 |
lg |
Eggs |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Milk |
| 1 |
lb |
Wide egg noodles; cooked and drained |
| 2 |
|
Granny Smith apples; peeled and diced |
| 1/2 |
c |
Dried cherries |
| 1/2 |
c |
Chopped hazelnuts |
| 2 |
tb |
Butter; melted |
| 1 |
c |
Corn flake crumbs |
| 1/3 |
c |
Brown sugar |
| 3 |
tb |
Butter; melted |
INSTRUCTIONS
In a large bowl whisk together the cottage cheese, sour cream, sugar,
eggs, cinnamon, vanilla and milk. Set aside.
In a separate bowl, toss together the cooked noodles, apples, dried
cherries and hazelnuts. Add the cottage cheese mixture to the noodle
mixture and mix well.
Pour the melted butter into a 9x13 baking dish. Brush the butter onto
the bottom and sides of the pan. Pour the prepared mixture into the
pan.
For the topping, combine the corn flake crumbs and brown sugar.
Sprinkle the mixture evenly over the kugel. Finally, pour the melted
butter evenly over the topping. Cover the pan with foil and bake at
350° for 30 minutes. Uncover and bake 25-30 minutes longer or until
golden and set.
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Converted by MM_Buster v2.0l.
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