Noodle Kugel |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound wide egg noodles | 1 cup milk | 1 pound cream cheese, cut up |
| 1/2 cup (1 stick) butter | 5 tablespoons sugar | 1 tablespoon rendered chicken fat or salad oil |
| 1 teaspoon grated lemon peel | 1 teaspoon grated orange peel | 4 eggs |
| 1 cup Wheaties | 3 tablespoons brown sugar | |
| 1 | Cook the noodles according to the directions on the package. Drain and rinse in cold water. Drain again and set aside. |
| 2 | In a 2-quart saucepan, heat the milk and add the cream cheese and 1/2 stick of butter. Stir until smooth and allow to cool a bit. Add the sugar, fat or oil, and citrus peel. Mix well. Beat the eggs and stir into the cream sauce. Mix the sauce with the drained noodles and place in a greased glass baking dish, 8 inches square. Melt the remaining 1/2 stick of butter. Top the noodle dish with the Wheaties and the brown sugar. Pour the melted butter over the top and bake in a 350 F oven for 1 hour. |