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Cinnamon Noodle Casserole

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PREP TIME
15 min
COOKING TIME
65 min
TOTAL TIME
90 min
SERVINGS
16 servings
Jewish
Cinnamon Noodle Casserole
Ingredients
  • 1 (12 ounce) package wide egg noodles
  • 6 eggs, beaten
  • 1 (16 ounce) package small curd cottage cheese
  • 2 cups whole milk
  • 1 cup sour cream
  • 1 cup white sugar
  • 6 tablespoons butter, melted
  • 1 (4 ounce) package cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1/3 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
Instructions
1
Heat the oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.
2
Apply a thin layer of cooking oil to a rectangular baking dish measuring 9 inches in length and 13 inches in width.
3
Fill a large container with water that has been lightly seasoned with salt, then bring it to the point at which bubbles constantly rise to the surface. Cook egg noodles in this boiling water, stirring it occasionally until they are cooked through but still retain some firmness when bitten into, approximately 5 minutes. Drain the noodles.
4
In a large mixing bowl, combine eggs, cottage cheese, milk, sour cream, 1 cup of granulated sugar, butter, cream cheese, vanilla extract, and salt. Mix these ingredients thoroughly.
5
Add the cooked egg noodles to the cottage cheese mixture and then pour it into a baking dish that has been prepared as described above.
6
In a small bowl, mix together 1/3 cup of granulated sugar, brown sugar, and cinnamon. Sprinkle this mixture evenly over the top of the noodle kugel.
7
Place the baking dish in the preheated oven and bake until the sauce is bubbly and the noodles are golden, approximately 1 hour. Allow the baking dish to cool on a wire rack for 10 minutes before serving.