Mary Reel's Noodle Kugel
2 (16-ounce) bags of wide egg noodles (you may have extra)
2 cups granulated sugar
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1 cup light brown sugar (not tightly packed)
16 ounces sour cream
1/2 cup (1 stick) butter, melted
1 tablespoon vanilla
2 cups bread crumbs (from toasted challah or potato rolls)
1/4 cup (1/2 stick) melted butter
2 tablespoons to 1/4 cup light brown sugar
About 1 tablespoon ground cinnamon
Makes about 8 servings.
Cook the noodles according to package directions and drain. Grease a 13-by-9-inch ovensafe baking dish. Preheat oven to 350 degrees.
Combine the cooked noodles, eggs, granulated sugar, brown sugar, sour cream, butter and vanilla. Spread in the baking dish.
Combine the bread crumbs with the cinnamon and brown sugar. Add the melted butter and toss to coat crumbs. Sprinkle all over the top of the kugel.
Bake 45 minutes to 1 hour, until brown on top and bubbling around the sides. Remove from oven and let cool. Wrap well with plastic wrap and aluminum foil, then freeze.
Remove from freezer and thaw at room temperature about 30 minutes, until soft enough to cut. Cut into squares and place on a baking sheet. Warm in a 350-degree oven (or 300 degrees in a convection oven) for about 30 minutes until headed through.