Note: This recipe was contributed to the West Hartford Beth Hillel cookbook in 1975 by Rebbetzin Lorraine Horwitz. I'm preserving it here because this is the recipe that Rel's grandmother, Mickey Mazur, uses. I've left the original measurements and directions but added some notes below.
1 box broad noodles*
3 eggs, beaten
1 c. sugar
1/4 lb butter
1 1/2 c milk
dash cinnamon
1 small carton cottage cheese*
1/4 lb cream cheese
1/4 lb American cheese, diced**
1 c. sour cream
Pour eggs over cooked noodles, add milk, cottage cheese, cream cheese, American cheese, sour cream, sugar, and cinnamon. Mix together gently. And 1/8 lb butter (cut up). Place in a 9x13 pan and spread crushed corn flakes on top. Dot with remaining butter. Bake at 350 for 1 1/12 hours.
* I did some research and I believe that Manischevitz egg noodles used to come in an 8-ounce box. I am guessing, based on other kugel recipes, that the cottage cheese is about 8 ounces.
** American cheese seems very odd, but Mickey said that it really didn't make the kugel taste like American cheese.
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