My family enjoys this recipe during our Jewish holidays. It has also been a favorite of many for enjoying anytime. Jewish law prohibits cooking on the Sabbath, so this recipe became a perfect make-ahead dish, because it retains moisture and can be reheated for the festive Friday night and Saturday afternoon meals… or anytime.
Ingredients
1 lb. extra-wide or wide egg noodles
6 large eggs, lightly beaten
2 cups sugar
12 oz. *cream cheese, softened
1 pint (16 oz.) *sour cream
1 tsp. vanilla extract
2 sticks butter
2 cups Frosted Flakes
Directions
Prepare the noodles: Cook the noodles in salted water with a little oil according to package directions. When they are done, drain the noodles well and stir in 1/2 stick of butter. Set it aside.
Prepare the custard: With an electric mixer set at medium speed, combine the cream cheese and sugar, scraping the sides of the bowl. Change to low speed, add one stick of butter (melted), sour cream, vanilla extract and eggs. Mix until blended. Set it aside. *(Do not use low-fat or nonfat cream cheese or sour cream.)
Prepare the topping: In a separate bowl, hand crush the Frosted Flakes. Mix in 1/2 stick of butter, melted. Set it aside.
Mix and bake: Preheat the oven at 350 degrees.
Grease a 9-by-12-inch pan. Mix the cooked noodles with the custard mix. Pour the noodle-custard mixture in the pan. Spread corn flakes topping evenly over the noodle-custard mixture.
Bake for approximately 45 minutes—until the mixture is set and the top surface is lightly browned. (If using Pyrex, lower the cooking temperature to 325 degrees.)
Remove from the oven.
Let it cool and then refrigerate it overnight or freeze it.
Serve: Slice when cold and heat in the oven covered with a loose foil tent on the top.
Prep & cooking time: 1.5 hrs
Serves: 12 squares
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