momma dee's noodle kugel
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This is an heirloom recipe handed down through the generations. It is a versatile dish for the holidays. Pesach-approved noodles can be substituted. It's definitely one of my favorites!
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yield
6 -12
prep time
1 Hr
cook time
1 Hr 15 Min
method
Bake
Ingredients For momma dee's noodle kugel
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1 lbbroad egg noodles
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1/4 csugar
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12 ozsoftened cream cheese (not tub-spread type!)
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1 tspvanilla extract
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2 tspcinnamon
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6 lgeggs
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1 1/2bars of butter, softened
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1/2 boxwhite, golden, or brown raisins
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1 ptsour cream
- CRUMB TOPPINGS
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1/4 csugar
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1/2stick of butter
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1 ccrushed corn flakes
How To Make momma dee's noodle kugel
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1Cook noodles and drain per instructions on the bag.
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2While noodles are cooking, stir together topping ingredients and set aside in a small bowl. Cover and place in frig until ready to use.
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3Add 1 1/2 sticks of butter (melted) and 12 oz softened cream cheese to hot noodles. Stir gently so that all of cream cheese melts.
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4Beat eggs and sugar, sour cream, and vanilla (preferably in a mixer) and GENTLY fold in noodles. Add raisins.
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5Pour mixture into a greased 3 qt rectangular casserole dish. Remove crumb topping from fridge and sprinkle on top of mixture. Refrigerate for 24 hours before baking.
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6Preheat oven to 350 deg F. Bake uncovered for 1 hr to 1 1/4 hrs until lightly browned. Can serve hot or cold, as a side dish or a dessert.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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