(Mother of Eileen, David and Donald)
This traditional dairy kugel is a Wolff family favorite
6 ounces cooked medium egg noodles
1/4 pound margarine, softened (1 stick)
8 ounces cream cheese, softened (must be Philadelphia)
1/2 C sugar
4 eggs
1 1/2 C milk
1 t vanilla
Dash salt
Cornflakes
1. In mixer, cream together cream cheese and margarine
2. Add sugar. Add eggs, 1 at a time
3. Gradually add milk, salt and vanilla
4. In large bowl combine with noodles and stir gently to combine
5. Pour into 9 x 12 greased casserole dish/pan
6. Bake 15 to 20 minutes at 350
7. Sprinkle with crushed Cornflake crumbs
8. Return to oven and continue baking up to 1 hour until browning and set
May prepare mixture ahead of time and refrigerate overnight. Stir before cooking
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