Kugel - from Joyce

 CRUSTY-TOPPED NOODLE KUGEL

 

1 pkg. 8 oz cream cheese (SOFTENED)

½ cup margarine (SOFTENED)

1 ¼ cups sugar  (I use a little more!)

8 eggs, well beaten

4 ½ cups Whole milk 

2 tsp. vanilla

1 tsp. lemon juice

Dash of salt

8 oz. egg noodles (I prefer Mueller’s medium)  (8 oz is 4 cups)

 

Topping – ½ cup graham cracker crumbs

                    1 tspn cinnamon 

 

Blend together cream cheese and margarine.  Add sugar, mix well.  Blend in eggs.  Stir in milk, vanilla, lemon juice and salt.  

Cook noodles as directed and drain.  Combine with cheese mixture and pour into a 13x9x2 baking dish. 

(I put the noodles in the baking dish and pour cheese mixture over it and then mix!)

 

Mix the graham cracker crumbs and cinnamon and sprinkle all over the top of the noodle mixture.   I filled an empty spice bottle and it worked nicely.  I also let the noodle mixture cool a bit before putting the topping on – otherwise it sinks into the kugel

 

Bake at 350 degrees for 1 ¼ hours until brown and crusty on top.  Allow to coo1 for at least 30 minutes. 

 

Can be served at room temperature, heated in the microwave or right out of the refrigerator (my favorite way!)