Kugel—the creamy egg noodle casserole that’s a staple of Jewish holiday cooking—gets a Midwestern topping of cornflakes in this Thanksgiving side dish, developed by chef Mary Sue Milliken. It first appeared in our November 2013 issue with the story State of Grace.
- Kosher salt, to taste
- 1⁄2 lb. wide egg noodles
- 10 tbsp. unsalted butter, softened, plus more for greasing
- 3 eggs, separated
- 1⁄2 cup sugar
- 1 cup cottage cheese
- 1 cup sour cream
- 1 1⁄2 cups cornflakes cereal, lightly crushed
- Bring a large pot of salted water to a boil. Add egg noodles; cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles; set aside.
- Heat oven to 350°. Grease a 9″ x 13″ baking dish with butter; set aside. Using a hand mixer, beat egg whites in a bowl until stiff peaks form, about 2 minutes. Using a hand mixer, beat 8 tbsp. butter, plus sugar in a bowl until pale and fluffy, about 4 minutes. Add yolks, one at a time, beating until smooth after each addition. Add cottage cheese and sour cream; mix until combined. Add noodles and toss to coat. Gently fold in egg whites. Transfer mixture to prepared dish and spread into an even layer. Sprinkle with crushed cornflakes, and dot with remaining butter; bake until golden brown, 40–45 minutes.