Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping - cooking recipe

Ingredients

1 lb wide egg noodles
1/2 cup butter
1 cup half-and-half cream or 1 cup full-fat milk
5 large eggs, slight beaten
1/2 cup sugar (can use more)
1 teaspoon vanilla
1/2 teaspoon salt
2 cups sour cream
2 cups cream-style cottage cheese
1 (20 ounce) can crushed pineapple, well drained
TOPPING
2 cups corn flakes, coarsley crushed
2 -3 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons butter, cut into small pieces

Preparation

Set oven to 350 degrees.
Butter a 13 x 9-inch glass baking dish.
Cook the egg noodles in boiling water with 2 tablespoons salt until just firm-tender.
Drain well then transfer to a large bowl, and toss with 1/4 cup butter until the noodles are well coated.
In a medium bowl whisk together milk, eggs, sugar, vanilla and salt until well combined, then whisk in sour cream.
Stir in cottage cheese and pineapple, then add to the cooked noodles; mix with a wooden spoon to combine well.
Transfer to buttered baking dish.
In a bowl, mix together cornflakes crumbs, sugar and cinnamon.
Sprinkle over the noodles in the dish.
Dot with butter.
Bake for about 1 hour or until the edges are golden brown and the kugel is set.
Let stand for 10 minutes before slicing and serving.
Delicious!