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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

KUGEL WITH KELLOGG'S CORN FLAKES Recipe

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This recipe for KUGEL WITH KELLOGG'S CORN FLAKES is from The Tievy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
350 Oven
1 ½ Boxes/Bags XL Egg Noodles
1 LB Container Cottage Cheese
1 Pint Sour Cream
¼ Cup Milk
8 0Z Philly Cream Cheese (BAR)** room temperature
1 Cup Sugar and a little more
1 Stick melted Margarine(from room temp )
½ Cup Raisins (optional)
5 Eggs
2 Overflowing TBSP Vanilla
Cinnamon
Sugar/Cinnamon Mixture I use a lot of both. When you've mixed everything in the bowl, you want to add enough cinnamon to turn the liquid a light brown.

TOPPING
1 Box Corn Flakes
2 Boxes Dark Brown Sugar
3 Sticks Margarine
Sugar/Cinnamon mixture
Directions:
Directions:
NOODLE MIXTURE

-Grease oblong pan or pyrex
Sprinkle a generous amount of cinnamon AND sugar cinnamon onto this buttered Pyrex

-Boil noodles (Par Boil) meaning the noodles should NOT be soft.
-Beat Eggs Separately with Sugar
-Mash in Cream Cheese with milk (I usually put Cream Cheese in Microwave for a minute or leave it out in the Morning to soften if you have forgotten to leave it out)
-Add remaining ingredients
-Mix Noodles into the bowl mixture
-Add everything into the Pyrex
Cover thoroughly with Cinnamon and then sugar cinnamon
TOPPING
Gently Crush corn flakes in a bowl with your hands (You do NOT want to make them like dust..you want to keep them somewhat whole but still breaking them into smaller pieces because this is what makes your topping crunchy)
Melt the margarine
And with the brown sugar add together with your hands to the cornflakes mixing it together.
You want it to be like a sand mixture with some chunks
Sprinkle this all over the noodle mixture to cover. There will be a lot of it so you can gently pack it on top of the noodles.
Bake for 60/70 min until golden and crunchy at 350 OR
Par Bake it for 30 minutes, Refrigerate and when you go to bake the balance, CUT IT INTO PIECES FIRST and then bake it for an additional 40 minutes or until nicely golden brown and crunchy

 

 

 

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