Chocolate Noodle Kugel
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Serving Size: Â 4-6
Ingredients:
1 lb. Pappardelle's Dark Chocolate Linguine
1 stick butter, cut into pieces
1 cup whole milk
5 large eggs, lightly beaten
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon salt
1 lb. container of sour cream
1 lb. container of small curd cottage cheese
Topping
2 cups cornflakes, coarsely crushed
2 tablespoons sugar
2 teaspoons cinnamon
2 tablespoons butter, cut into pieces
Instructions:Â
- Preheat oven to 350 degrees. Butter a 13x9 inch baking dish (lasagna style pan).
- Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, then return to cooking pot and add butter. Toss until noodles are well coated and butter is completely melted.
- Whisk together milk, eggs, sugar, vanilla and salt until combined, then whisk in sour cream. Stir in cottage cheese and add to noodles. Spoon gently into baking dish.
- For the topping, stir together cornflakes, sugar and cinnamon and sprinkle over noodles. Dot with butter and bake kugel until edges are golden brown, about 40-50 minutes. Let stand before serving.