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Title: Lokshen Kugel (Classic Jewish Noodle Pudding)
Categories: Jewish, Puddings
Yield: 36 Servings

1 lb Cottage cheese
3 c Sour cream
1/4 c Milk
1/2 c Unsalted butter; melted
4 Eggs; up to 6, depending on
-how rich you like it
1/2 c Sugar
1/2 ts Vanilla extract
1 lb Broad or thin noodles;
-cooked
1/2 c Raisins
Cinnamon and sugar; for
-topping

In a large mixing bowl, combine cheese, sour cream, milk, and half of
the melted butter. Beat together the eggs, sugar, and vanilla and add
to cheese mixture. Then add the cooked noodles and raisins; turn into
large buttered pan or two smaller ones. Top with remaining melted
butter. Mix together some cinnamon and sugar and sprinkle on top.
Crushed cornflakes may also be used as topping with the cinnamon and
sugar. Bake at 350°F for about 1 hour or until lightly browned. May
be frozen and reheated.

Note: I find it unnecessary to do the eggs, sugar, and vanilla
separately. I put it all in the 25-cup Tupperware mixing bowl and mix
with a wire whisk. This makes a really large quantity. I find my
lasagna pan the perfect size. You can easily halve the entire recipe
if it is only a sidedish for a family dinner. Another beauty of this
dish is that, for buffets, it's tasty even at room temperature; you
don't have to worry about keeping it hot.

Recipe by The Joy of Israel by Ricky Friesem and Gerry Hornreich

Recipe FROM: <https://web.archive.org/web/20170328105826/
http://recfoodcooking.org/sigs/Ruth Heiges/
Lokshen Kugel%2C Classic Jewish Noodle Pudding.html>

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