Best 6 Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping Recipes

NOODLE KUGEL

Steps:

• Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
• Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
• Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
• In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
• Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
• Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)

CREAMY PINEAPPLE NOODLE KUGEL WITH CRUNCHY CORNFLAKE TOPPING

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch glass baking dish.
• Cook the egg noodles in boiling water with 2 tablespoons salt until just firm-tender.
• Drain well then transfer to a large bowl, and toss with 1/4 cup butter until the noodles are well coated.
• In a medium bowl whisk together milk, eggs, sugar, vanilla and salt until well combined, then whisk in sour cream.
• Stir in cottage cheese and pineapple, then add to the cooked noodles; mix with a wooden spoon to combine well.
• Transfer to buttered baking dish.
• In a bowl, mix together cornflakes crumbs, sugar and cinnamon.
• Sprinkle over the noodles in the dish.
• Dot with butter.
• Bake for about 1 hour or until the edges are golden brown and the kugel is set.
• Let stand for 10 minutes before slicing and serving.
• Delicious!

CRUNCHY NOODLE KUGEL à LA GREAT-AUNT MARTHA

Steps:

• Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
• Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
• In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
• Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

PINEAPPLE RICOTTA KUGEL

Steps:

• 1. Beat ricotta cheese or cottage cheese with cream cheese, melted butter and sour cream.
• 2. Stir in sugar, eggs, pineapple, raisins, vanilla and cinnamon. Combine with noodles and pour into a 13 X 9 inch baking pan.
• 3. Mix topping ingredients and sprinkle over noodles.
• 4. Bake at 350 degrees for 45-55 minutes until golden.

SWEET PINEAPPLE LOKSHIN (NOODLE) KUGEL

Steps:

• Cook noodles and drain.
• Mix together next nine ingredients.
• Add cooked noodles.
• Pour into greased 9 x 13 inch pan.
• Mix the topping ingredients together and sprinkle over kugel.
• If desired, you may increase the amount of topping ingredients proportionately to make an even sweeter, crunchier top.
• Bake at 350 degrees F for 1 hour.
• Enjoy!

NO-BAKE PINEAPPLE SOUR CREAM PIE

Steps:

• In a small bowl, combine the dry pudding mix and sour cream. Stir in pineapple. Spread into crust. Cover and refrigerate for 3 hours or until set. Serve with whipped cream if desired.