Ingredientes para Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping
- Wide Egg Noodles
- 2 tablespoons butter, cut into small pieces
- Half And Half Cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt + 2 tablespoons for boiling noodles
- 16 ounces (2 cups) sour cream
- Cream Style Cottage Cheese
- Crushed Pineapple
- Corn Flakes
- 1 teaspoon ground cinnamon (optional)
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Como fazer Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping
- Preheat oven to 350°F (175°C).
- Grease a 13 x 9-inch glass baking dish with butter.
- Cook 1 pound egg noodles in a large pot of boiling water with 2 tablespoons salt until al dente. Drain well.
- Return noodles to the pot and toss with 1/4 cup (1/2 stick) melted butter until evenly coated.
- In a large bowl, whisk together 2 cups milk, 4 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until light and frothy.
- Stir in 16 ounces (2 cups) sour cream and 15 ounces (1 3/4 cups) drained crushed pineapple.
- Gently fold the pineapple mixture into the noodles until well combined.
- Pour the noodle mixture into the prepared baking dish.
- In a separate bowl, combine 2 cups crushed cornflakes, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon (optional).
- Sprinkle the cornflake mixture evenly over the top of the noodle kugel.
- Dot the top with 2 tablespoons of butter, cut into small pieces.
- Bake for 60-75 minutes, or until the top is golden brown and the kugel is set and no longer jiggles in the center.
- Let stand for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
167g
Fat
142g
Carbs
34g
