Jewish celebrations always seem to revolve around food. Sharing, nurturing, and giving thanks have all been expressed on Jewish tables overflowing with food! Even in ancient times Jews would travel to the Temple for harvest festivals to give thanks to God for their good crops.
Many Jewish cooks went into catering and the most famous caterer in Dallas, Texas, was Zella Sobel. This recipe was famous and some Dallasites can even proclaim that this kugel was served at their naming, Bar Mitzvah, and wedding and all prepared by the same wonderful woman.
12 ounce bag medium egg noodles
1 stick unsalted butter
8 ounces cream cheese
¾ cup sugar
16 ounces cottage cheese
8 ounces sour cream or Greek yogurt
1 teaspoon vanilla
4 large eggs
15 ounce can sliced peaches in juice, drained
1 cup cornflake crumbs
½ cup sugar
2 teaspoons cinnamon
1/2 stick unsalted butter
- Preheat oven to 350F. Butter a 13 x9 (3-quart) glass casserole and set aside.
- Cook noodles according to package directions for 8 minutes or until soft. Drain in a colander but do not rinse. Place in a large mixing bowl.
- While noodles are cooking, place the butter, cream cheese, and sugar in a processor workbowl and pulse on and off until there are no big chunks of butter.
- Add the cottage cheese, sour cream, vanilla, and eggs and process until mixture is smooth. You might want to stop once and scrape down the sides of the work bowl with a rubber spatula.
- Add the drained peaches to the workbowl; pulse on and off 10 times to chop peaches. Add mixture to the noodles and stir with a rubber spatula to combine. Pour into the prepared pan and bake for 30 minutes.
- To make the topping, melt the butter in a small glass dish in the microwave oven. Combine the topping ingredients in a 1 quart bowl and mix in the melted butter. Set aside.
- After 30 minutes carefully remove the kugel from the oven, spread cornflake topping over the top and return to the oven for 10 more minutes or until topping is golden.
Serves 12 or more