I found this kugel recipe in a newspaper when I was 10 years old...it's become a family favorite! I like it in particular since it's a nice hybrid between a traditional noodle kugel and a cheesecake. We'll be talking a lot over the coming weeks about traditional Jewish recipes and their place on a modern menu/table.
Graham Cracker Noodle Kugel
1 pound wide egg noodles
1 1/2 sticks margarine, softened (you can sub butter, though I have not tested it & can't confirm if any issues arise with consistency)
6 ounces cream cheese, softened
1 cup sugar
6 eggs, beaten
1 cup whole milk (2% is just fine)
1 stick margarine, softened
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1/4 tsp cinnamon
1) Preheat oven to 350 degrees.
2) In a large pot, cook egg noodles until al dente. Drain and rinse with cold water. Set aside.
3) In a large bowl, beat 1 1/2 sticks margarine, cream cheese, and 1 cup sugar with an electric mixer until well blended. Add in eggs and milk and beat until combined. The mixture will be clumpy - this is perfectly fine. Combine with cooked noodles and spread mixture in a 9x13 inch baking pan. Set aside.
4) Using a fork, combine topping ingredients (1 stick margarine, 1/4 cup sugar, graham cracker crumbs & cinnamon) in a bowl until well-incorporated. Sprinkle over noodle mixture.
5) Bake uncovered for one hour. Enjoy!