Temple Kugel

Name: Temple Kugel
Ingredients: 1 (8-oz.) package cream cheese, softened; 1/2 cup butter, softened; 1 1/4 cups sugar, divided; 8 large eggs, well beaten; 4 1/2 cups milk; 2 1/2 teaspoons vanilla extract; 1 teaspoon fresh lemon juice; 1/8 teaspoon kosher salt; 1 (8-oz.) package egg noodles, cooked and drained; 2 cups cornflakes, crushed; 2 tablespoons ground cinnamon; Vegetable cooking spray

12 ingredients

1 steps

Ingredients

1 (8-oz.) package cream cheese, softened
1/2 cup butter, softened
1 1/4 cups sugar, divided
8 large eggs, well beaten
4 1/2 cups milk
2 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1 (8-oz.) package egg noodles, cooked and drained
2 cups cornflakes, crushed
2 tablespoons ground cinnamon
Vegetable cooking spray

Directions

1

Preheat oven to 350°. Beat cream cheese and butter in a large bowl at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 1 cup sugar, beating well. Add eggs, beating until blended. Stir in milk and next 4 ingredients. Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Combine cornflakes, cinnamon, and remaining 1/4 cup sugar; sprinkle over noodle mixture. Bake 1 hour and 15 minutes. Cool and cut into squares.