Cream Cheese Noodle Kugel with Crunchy Corn Flake Topping (Dairy)

Cream Cheese Noodle Kugel with Corn Flake Topping
Cream Cheese Noodle Kugel with Corn Flake Topping. © Miri Rotkovitz
  • 90 mins
  • Prep: 15 mins,
  • Cook: 75 mins
  • Yield: Serves 10 to 12
Ratings (20)

"What this kugel lacks in our modern definition of lightness," says Giora Shimoni, "it makes up for in old-fashioned Jewish food flavor. Serve with baked salmon and Israeli salad for an easy-to-prepare and satisfying dairy meal that the whole family will enjoy."

Giora's Tip: This sweet kugel can be prepared up to a day in advance and baked before the meal. Simply make the recipe through Step 3, below (no need to preheat the oven), cover, and refrigerate for several hours or overnight. About 2 hours before serving, preheat the oven, remove the kugel from the refrigerator, and add the corn flake topping. Bake, uncovered for 1 1/4 hours, then allow to rest for 20 minutes before serving. 

Miri's Recipe Testing Notes: 

The original recipe called for an 8-ounce package of egg noodles, but 12-ounce packages are more readily available in the US. I made the recipe with the larger package, and found it worked well given the large quantity of custard mixture. 

Shimoni suggests using Frosted Flakes in the topping; if you opt for sugared cereal, reduce the sugar in the topping by 1 or 2 teaspoons. 

Edited by Miri Rotkovitz

What You'll Need

  • For the Kugel:
  • 12 ounce(340 g) 1 8-ounce package of egg noodles (medium-wide)
  • 1/2 cup (1 stick/113g) butter
  • 8 ounces (227 g) cream cheese
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 2 cups milk
  • Optional: 1/2 cup raisins 
  • For the Topping:
  • 1 1/2 cups Corn Flakes cereal (crushed)
  • 2 tablespoons butter (melted)
  • 1 tablespoon sugar
  • 2 teaspoons cinnamon

How to Make It

1. Preheat the oven to 350° F. Butter a 9 x 13 x 2-inch (3 quart) baking dish. Bring a large pot of water to a boil, and cook the noodles according to package directions until al dente. Drain and set aside. 

2. In a large bowl, use an electric hand mixer or rotary beaters to beat together the butter, cream cheese, and sugar until smooth. Add the eggs and vanilla, and beat until well mixed. Pour in the milk, and beat just until smooth.

3. Stir the drained noodles into the egg mixture. Add the raisins, if using, and stir to combine. Pour into the prepared pan, and smooth the top with a spatula. 

4.  In a small bowl, combine the cereal, melted butter, sugar, and cinnamon. Stir to combine. Sprinkle the topping evenly over the kugel. Bake in the preheated oven for 1-1/4 hours, or until the kugel is puffed, set in the center, and golden on the bottom. Remove from the oven and allow to cool on a rack for 15 to 20 minutes before cutting into squares to serve.