Leave it to us Jews to focus on food even on a fast day. Am I the only one who has spent significantly more time this week making plans for the break fast than preparing myself for the real work of the Day of Atonement?
If you are lucky, like us, some good friends, or some good friends of good friends, will have invited you to a breakfast, leaving you responsible for making only one dish. Friends, this noodle kugel is that dish. And best of all, it is so unbelievable easy, because you DO NOT EVEN HAVE TO COOK THE NOODLES. (Forgive me for going all shout-y on you, but I get a little carried away talking about this kugel.) This is the kugel that my daughters’ non-Jewish preschool teachers still ask for by name (well, they try to ask for it by name. Apparently kugel is deceptively hard to pronounce) and the kugel that even my mother, kugel chef extraordinaire, has requested the recipe for.
You might as well decide right now to make this for break fast. Then maybe you can actually spend some time this week, you know, atoning.
8 oz wide egg noodles/ 1 cup raisins/ 5 eggs/ 1 cup lowfat sour cream/ 1 stick melted butter, cooled/ 1/3 cup white sugar/ 4 cups of lowfat milk/ Topping: 3 cups corn flakes/ 1/4 cup brown sugar
Spread the UNCOOKED noodles (really!) and raisins in a buttered glass lasagna pan. Mix together all the other ingredients except the topping and pour over the noodles. Put the corn flakes and brown sugar in a zip-loc back and crush together. Pour over the unbaked kugel.
Bake at 350 for an hour or until firm in the center and golden brown on the edges.
We were out of corn flakes over Rosh Hashanah so I substituted Trader Joe’s Crispy Rice cereal. Surprisingly delicious.
May your fast be as easy as this kugel.