(do not “cut corners” by using low fat anything)
1 lb. wide noodles — not lasagna but soup noodles — (cook according to directions)
1 tsp. Vanilla
8 eggs (beaten well)
1 pt. sour cream
1 1/2 cups sugar
1 pt. cottage cheese (small curd)
2 cups milk (actually, a little less than 2 cups — 1 7/8)
1 stick of oleo or butter – melted
Frosted Flakes (generic is ok)
Slivered almonds (optional)
Golden raisins (optional)
While noodles are cooking (don’t overcook), beat 1 1/4 cup sugar into egg mixture. Add vanilla and beat in cottage cheese, sour cream, milk and cinnamon to taste. When noodles are ready, drain, and add the egg mixture to it and mix thoroughly. (You may add raisins / almonds – (I don’t)
Pour mixture into a lasagna type pan that has been sprayed with “Pam” or grease it with oil/oleo. Cover top of noodles generously with Frosted Flakes. Sprinkle about half of the remaining sugar over flakes along with more cinnamon. Tap your fingers gently across the flakes so some of the sugar/cinnamon mixture falls through. Sprinkle the remaining sugar and cinnamon across the top and drizzle the melted butter over the top of the flakes.
Bake for at least 1 hour and 15 minutes at 350 degrees. If you like the top “caramelized” put pan on top shelf of oven while baking. The top will get done quicker that way. You can also put it under the broiler for a short time — but you MUST watch it or it will burn.
When done, take out of oven and let sit for a good 15 minutes (it will set and be easier to cut) or go for broke and serve it as soon as you take it out. I usually cut it into squares (like brownies) and take a piece from the middle — it will make it easier to take out the other pieces. You can serve it either right from the pan or put onto a large serving platter. You can freeze the kugel but the flakes will not be crispy when you reheat it.
Will serve 12-16. I have often doubled this recipe for larger groups. “Ess” and enjoy!!