I've cooked and eaten so many noodle kugels but I always come back to one from my friend Lisa Zucker. It's lighter than many, and though the Frosted Flakes are an addition that's far from traditional, it's my family's all-time favorite.
Recipe courtesy of Corky Pollan
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Noodle Kugel (Lokshen)
Yield:
Serves 6 to 8
Level:
None
Yield:
Serves 6 to 8
Level:
None

Ingredients

  • 3/4 pound medium egg noodles
  • Kosher salt
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup sugar
  • 1 stick butter, melted
  • 1 (8-ounce) container cream cheese, softened (left out of fridge for an hour or heated in microwave on defrost for 30 seconds)
  • 1 cup Frosted Flakes, crushed
  • 1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F. Grease a 9-by-11-inch baking dish. 

Cook noodles in salted water according to package directions until tender. Drain and rinse under cold water. 

Beat eggs and add milk and sugar. Fold this mixture into drained noodles. Add melted butter, 1 teaspoon salt and cream cheese and mix until well blended. Pour into baking dish. 

Combine Frosted Flakes with cinnamon and sprinkle evenly on top of noodle mixture. Bake for 45 minutes until brown.

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