Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping Recipe

Name: Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 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)

This long-time family favorite Creamy Pineapple Noodle Kugel is comfort food at its finest! Imagine tender egg noodles swimming in a creamy custard sauce with chunks of sweet pineapple, then topped with a gloriously crunchy cornflake crust. A hint of cinnamon adds warmth and depth – get ready for a taste sensation that will become your new go-to recipe! Perfect for potlucks, holidays, or a cozy weeknight dinner.

Prep Time 25 mins

Cook Time 85 mins

Calories 980.7 kcal

Protein 55g

Rating 5.0 (2 Reviews)

Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!