NOODLE KUGEL

Phyllis Roberts of Monsey, New York, writes: "I serve this noodle kugel as part of the meal that marks the conclusion of Yom Kippur. It is traditional to serve a dairy repast, which in my family consists of bagels, smoked salmon, salads, and this sweet kugel. This particular recipe is a slight variation on the kugel made by my Aunt Raye, who is one of the best cooks on the planet."

Active time: 15 min Start to finish: 1 1/4 hr

INGREDIENTS

For noodles
1 lb dried wide egg noodles
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup whole milk
5 large eggs, lightly beaten
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 (1-lb) container sour cream
1 (1-lb) container small curd cottage cheese (4\% fat)
1 (20-oz) can crushed pineapple, drained

For topping
2 cups cornflakes, coarsely crushed
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, cut into bits

PREPARATION

Prepare kugel:
Put oven rack in middle position and preheat to 350°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.

Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.

Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well, then spoon into baking dish.

Make topping and bake kugel:
Stir together cornflakes, sugar, and cinnamon and sprinkle evenly over noodles. Dot with butter and bake until kugel is set and edges are golden brown, about 1 hour. Let stand 5 minutes before serving. Makes 8 to 10 side-dish servings.