Noodle Kugel with Cornflake Crust
I like to add about 2-3 cups chopped Italian plums or halved black grapes to the kugel; others prefer raisins, or no fruit at all. The kugel may be made the day before and reheated (covered with foil) or served at room temperature.
  1. Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.
  2. Cook the noodles according to the least time suggested on the package directions; drain but do not rinse.
  3. Make the filling: Place the eggs in a food processor and pulse briefly. Add the sour cream, Neufchatel, cottage cheese, sugar, vanilla and salt; run the machine until the mixture is smooth. Stir in to the cooked noodles, add the fruit (if using) and transfer to the prepared baking dish.
  4. Make the topping: Place the cornflakes in a medium bowl and crush with the back of a spoon or your fingers. Stir in the sugar, cinnamon and nutmeg; add the butter and stir with a fork until completely combined. Sprinkle over the noodles.
  5. Bake 1 hour until golden and bubbly.