Noodle Kugel with Buttermilk

Rebecca Bender

Filling:

1 package (400g/1 pound) medium noodles, cooked

1 quart buttermilk

4 eggs

½ cup sugar

¼ pound butter, melted

Topping:

1 cup brown sugar

1 cup corn flake crumbs or flavored granola flakes

1/8 pound butter, melted

Make Filling: Pour all the ingredients into a greased 9”x13” aluminum tin or glass baking dish. Bake at 350F, uncovered, for approximately 45 minutes.

No buttermilk at the store? Good thing there's Kefir!

Remove kugel from the oven and while hot spread with topping.

I'm sure you're looking at this and thinking "Yep there's a kugel!" But since this is a Very Midwest Kugel we're still missing a step!

Make Topping and Assembly: Mix the sugar, crumbs, and butter together.

Spread over the entire top of the kugel and return to oven for half an hour.

Boom! Crunched-up cornflake topping.

Serve immediately with sour cream, frozen berries, etc.

Served with frozen raspberries from last year's garden harvest!

When making ahead, reheat in 350F oven for half an hour covered with aluminum foil.

My Rating: 4/5 "Thick and creamy and sweet! I actually enjoyed the cornflake topping - it's a nice touch, although it does amp up the sweetness quite a bit. It's a sometimes food, but it's a good one."