ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Temple Kugel

Hands-on time 10 mins
Total time 1 hr, 25 mins

Makes 6 to 8 servings


  • 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

How to Make It

  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.

Shalom Y'all