Temple Kugel
- 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
- Preheat oven to 350u0b0. 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.
cream cheese, butter, sugar, eggs, milk, vanilla, lemon juice, kosher salt, egg noodles, cornflakes, ground cinnamon, vegetable cooking spray
Taken from www.myrecipes.com/recipe/temple-kugel (may not work)