Nonny Fran's Noodle Kugel

When somebody gives you his grandmother's recipe, you need to first say thank you, vehemently, and you need to then get straight into the kitchen and start cooking. My friend Justin generously sent me this recipe after I expressed bitter envy about his reported late-night snack of noodle kugel, which really showed up my sad rice cake with peanut butter, and now I have a delicious kugel of my very own sitting in the fridge, ready for insomnia or hungry teenagers or snowstorms or whatever the night might bring.

I didn't mess with this recipe much, I just added a cinnamon/almond/butter topping (because what we really need here is more butter!). You could experiment with toppings, or just keep it simple/classic/elegant.

And in case I didn't say it vehemently enough already:  Thank you, Justin!

Nonny Fran's Noodle Kugel

8 ounces extra-wide egg noodles, cooked and drained
8 ounces whipped cream cheese
3/4 cups sugar
6 tablespoons butter, softened
4 eggs
1 cup milk
Extra butter or cooking spray for baking dish

Optional Topping:
1 tablespoon melted butter
1/2 cup slivered almonds
1/2 teaspoon cinnamon

Preheat oven to 350.

Butter or spray 2-quart baking dish.

Using a wooden spoon or a stand mixer, beat together cream cheese and sugar until light and fluffy. Add butter and beat to combine well.

In a separate bowl, whisk eggs. Add milk and whisk to combine.

Add milk and eggs to cream cheese mixture and whisk well to combine.

Spread cooled noodles evenly in baking dish and carefully pour contents of mixing bowl over noodles, pressing down gently if necessary to submerge noodles as much as possible.

For topping: Combine melted butter, almonds, and cinnamon and spread mixture on top.

Bake uncovered, 40-45 minutes, until solid and golden. Let cool completely at room temperature, then cover and refrigerate. Best served cold, in my opinion.