Lottie’s Kugel

Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish. In a large pot of salted, boiling water, cook the noodles for 6 to 7 minutes, until they are al dente. Drain the noodles in a colander, then put them back into the pot. In a stand mixer fitted with the paddle attachment, combine the eggs, cream cheese and butter until well mixed (you will still see small specks of cream cheese – that’s okay). Pour the egg-cheese-butter mixture over the noodles and mix well, adding salt and pepper to taste. Pour the buttered noodles into the baking dish. Pour the milk over the top of the noodles (after this, I play with the noodles a bit to be sure they reach the edges of the pan).

Bake for 55 minutes, uncovered. Let the kugel sit for at least 10 to 15 minutes before either cutting it into squares or scooping it out with a spoon.