Aunt Martha's Old Fashioned Kugel

Everybody gets by with a little help from their friends, and I am no exception. Regular readers know that I rely heavily on a few trusty sidekicks to give me a hand (and often a kick in the pants) when I need a great recipe. Today's installment comes from a familiar source - Julie (see My Big Fat Greek Spinach Pie, among others). And the subject is kugel - a traditional Jewish noodle dish. I first had kugel too many years ago in New York crafted expertly by my brother-law's mother, Marcella Klein. Despite not being particularly known for her culinary acumen, the woman made a mean kugel. Fast forward to modern times, and to Julie's Aunt Martha's kugel that has now become a 4th of July brunch tradition in our little neck if the Woods. A sweet, creamy noodle dish that satisfies both as an entree and dessert - what more could you ask for? One note: when Julie sent me the ingredient list it just said "8oz fine noodles". Not sure, I asked her what she meant because that is not how I would've described the noodles she used. After a bit if back and forth (her saying, you know Passover noodles, and me saying no, I don't know) she finally sent me a picture of noodle bag (see below). Turns out, you don't have to be Jewish to make a delicious kugel, but it couldn't hurt.

I Love Lucy, The Million Dollar Idea.Season 3, Episode 12, originally aired January 11, 1954. Yes, the candy factory and grapes in Italy and William Holden's footprints are all iconic episodes. But this one will equally have you laughing so hard you'll cry.  Lucy once again finds herself in financial hot water with Ricky, when he informs her that she's overdrawn on her allowance until June 12, 1978. Leave it to Lucy to conger up a get rich quick scheme selling her Aunt Martha's salad dressing (for 40 cents a quart, no less). They use the morning talk show of Lucy's frenemy Caroline Appleby to go on TV to hawk the product, Lucy posing as average housewife Isabella Klump and Ethel is the Ron Popiel of her day as the home economist extolling the virtues of such a delicious addition to any woman's dinner table. The orders pour in, and of course our dynamic duo can't fill them all, begin to lose money, and are forced to go back on TV to "unsell" the dressing as liquid swill.  As always, Lucy had a lot of splaining to do. Enjoy the classic clip:

The Recipe:

1lb. cottage cheese (can use 2%)

1C sour cream (can use light)

3oz. cream cheese (can use 1/3 less fat)

1C sugar

5 eggs

1tsp vanilla

8 oz. fine noodles, cooked & drained

1 1/2 sticks butter, melted

3/4C ground Corn Flake crumbs (to fine consistency)

Special Equipment:

Preheat oven to 350°.

In a small bowl, take 2 tablespoons of melted butter and mix with Corn Flake crumbs.

In large bowl, mix cream cheese, sour cream, sugar, eggs, and vanilla and remaining buttah. Stir in noodles and pour into greased 9 X 13 pan.

Sprinkle Corn Flake & butter mixture over the top and bake for 50 minutes, uncovered.
Julie's Notes (and Julie Knows Best):

Can make ahead: reheat at 250° for 30 minutes. Can make it ahead and freeze: bake at 350° for 40 minutes – cool – freeze – thaw – bake again for 10 minutes at 350°. 

This dish is great cold the next day too! :Makes 12 Serving