Corn Kugel Food

NOODLE KUGEL

Steps:

• Preheat oven to 375 degrees F.
• Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
• Bake until custard is set and top is golden brown, about 30 to 45 minutes.

CORN KUGEL

Steps:

• 1. Preheat oven to 350 F. 2. Grease 9-inch round pan. 3. Mix all ingredients together well. 4. Pour into prepared pan. 5. Bake in preheated over for 30 minutes.

PAREVE CORN KUGEL

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, mix together the white corn, cream corn and eggs until well blended. Combine the flour, salt and sugar; stir into the corn mixture. Mix in the creamer and oil, then fold in the cranberries. Pour into the greased pan, and spread evenly.
• Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm.

CORN KUGEL

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch casserole dish. In a bowl combine a the ingredient EXCEPT the corn. Mix to combine and then add the corn. Pour the batter into the prepared casserole. Bake for 1 hour and 15 minutes.

NOODLE KUGEL

Steps:

• Cook noodles as directed on package. Put 1 to 4 tablespoons of butter through the hot noodles, or to taste. Put noodles in greased 9x13" pan.
• Beat cream cheese, eggs, and 1/2 cup sugar together. Add milk and juice and mix well. Pour over noodles.
• Mix cornflake crumbs, remaining 1/4 cup sugar and cinnamon together in a bowl.
• Melt 2 tablespoons of butter and work through the cornflake mixture.
• Sprinkle cornflake crumb mixture over top of noodles.
• Bake in a preheated 350F oven for 45 minutes.

DOUBLE CORN KUGEL

Steps:

• preheat oven to 350.
• mix dry ingredients in a bowl.
• mix cheese, yogurt, sour cream and corn in a separate bowl.
• cream butter and sugar in a separate large bowl.
• add egg yolks and beat until smooth.
• add dry ingreds and cheese mixture alternately, mixing well.
• beat eggwhites and fold into batter.
• pour into a baking dish, bake 40 minutes until set.

CREAM CHEESE NOODLE KUGEL WITH CRUNCHY CORNFLAKE TOPPING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Butter a 9 x 13 x 2-inch (3-quart) baking dish.
• Bring a large pot of water to a boil and cook the noodles according to the package directions until al dente. Drain and set aside.
• In a large bowl, use an electric hand mixer or rotary beaters to beat together the butter, cream cheese, and sugar until smooth.
• Add the eggs and vanilla, and beat until well mixed.
• Pour in the milk and beat just until smooth.
• Stir the drained noodles into the egg mixture. Add the raisins, if using, and stir to combine.
• Pour into the prepared pan and smooth the top with a spatula.
• In a small bowl, combine the cereal, melted butter, sugar, and cinnamon. Stir to combine. Sprinkle the topping evenly over the kugel.
• Bake in a heated oven for 1 1/4 hours or until the kugel is puffed, set in the center, and golden on the bottom.
• Remove from the oven and allow to cool on a rack for 15 to 20 minutes before cutting into squares to serve.