NOODLES:

1 (16 oz.) pkg. wide egg noodles
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup whole milk
5 large eggs, lightly beaten
1/2 cup sugar
2 tsp. vanilla
1/2 tsp. salt
1 (16 oz.) tub dairy sour cream
1 (16 oz.) tub small curd cottage cheese
1 (20 oz.) can crushed pineapple, drained

Put oven rack in middle position and preheat to 350°F. Butter a 13x9x2-inch glass or ceramic baking dish.

Cook noodles in a 6 to 8-quart pot of boiling salted water until al denté. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.

Whisk together milk, eggs, sugar, vanilla and salt until combined, then whisk in dairy sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well, then spoon into prepared baking dish.

TOPPING:

2 cups cornflakes, coarsely crushed
2 tbsp. sugar
1/2 tsp. cinnamon
2 tbsp. unsalted butter, cut into pieces

Stir together cornflakes, sugar and cinnamon. Sprinkle evenly over noodles. Dot with butter.

Bake at 350°F until Kugel is set and edges are golden brown, about 60 to 75 minutes. Let stand 5 minutes before serving.

Submitted by: Carla Goldberg