Kugel is something I have wanted to make (and taste) for years. Our book club was meeting to discuss ‘This is Where I Leave You’ by Jonathan Tropper. We always have a potluck prior to the discussion, typically with a theme from the book. This story takes place during the time this Jewish family is ‘sitting Shiva’, therefore the theme was favorite Jewish foods. Our potluck including many wonderful dishes including Matzo Ball Soup, Latkes with Applesauce, Bagels and Lox, NY Cheesecake with Strawberries, Mandelbrot, Kugel and fresh vegetables and fruit (to make us feel less guilty about the carb/fat overload). 
Kugel was my immediate choice and friend and Grandmother-in-Law, Chris, shared a favorite recipe with me. It is a wonderful recipe, absolutely decadent and worth the splurge every now and again. Sweet, sweet noodle pudding…I love you!
KUGEL
1 lb. egg noddles (broad or medium), cooked and drained
1/2 pound butter, softened
6 eggs, beaten
1 quart milk (1/2 cup less if using creamed cottage cheese)
3/4 cup sugar
2 caps vanilla
1 cup white raisins
1 pound cottage cheese
Topping:
1/2 cup sugar
1 teaspoon cinnamon
1 1/2 cups crushed Corn Flakes
- Butter 10.5″ x 14.75 ” pan. Heat oven to 350 degrees.
- Pour boiling water over raisins, just to cover, to plump the raisins. Let sit 10-15 minutes. Drain.
- Prepare noodles according to package directions. Drain. Place noodles in butter and mix well.
- Combine eggs, sugar, milk, cottage cheese, and vanilla.
- Add raisins and noodles. Mix well.
- Pour into casserole. Top with cinnamon sugar and crushed corn flakes.
- Bake for 1 hour and 15 minutes.
