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Temple Kugel

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

Makes 6 to 8 servings

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

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