Cottage Cheese Noodle Kugel

1. Preheat the oven to 350 F (180 C). Butter a 9- by 13-inch baking dish that is 2 inches deep.
2. Bring a large pot of water to a boil. Add the noodles and cook according to package directions until al dente, about 5 to 7 minutes. Drain and rinse with cold water.
3. Place the noodles in a large bowl. Add the melted butter, cottage cheese, sour cream or gvina levana, eggs, vanilla, and 1/2 cup of the sugar (and the raisins, if you use that option). Mix well.

1. Pour the noodle mixture into the prepared pan, and smooth the top with a spatula.
2. In a medium bowl, mix the cornflakes, cinnamon, and the remaining 1/4 cup sugar. Sprinkle the cornflake mixture evenly over the top of the noodle mixture.
3. Bake the kugel, uncovered, in the preheated oven for 45 to 50 minutes, or until it is set, the top is golden brown, and a tester inserted in the center comes out clean.

Make It A Meal

Lots of folks think of kugel as a side dish, but it totally works at the center of a breakfast-for-dinner (also known as brinner) menu, too.

• Start with soup. Get your veggies in with a bowl of roasted carrot, apple, and celery soup or zucchini basil soup.
• Alongside the kugel, serve a salad, like an heirloom tomato salad with goat cheese and arugula, or a romaine salad with sun-dried tomatoes, pecans, and feta. Of course, you can skip the cheese on either salad if you feel the kugel already has plenty.
• If the kugel's sweet cinnamon-sugar cornflake topping isn't dessert enough for you, finish the meal with a fruit-laden treat, like apple and dried cherry crisp, a couple of chocolate hazelnut stuffed dates or a slice of pie.