Gluten free Sweet Noodle Kugel

lanka Behrman who comes from Prague gave me her recipe for this kugel which I found works equally well with gluten free tagiatelle or spaghetti, It is always a hit in our shul when she makes it . This is a typical Middle European Kugel. It contains raisins and honey both associated with a sweet year.

Serves 12-16
5250g (16 oz) wide gluten free noodles, or tagliatelle,
130g (4oz) of melted butter,
7 eggs,
1 pint sour cream,
1 pint cottage cheese,
¾ cup milk,
½ teaspoon of salt,
½ cup of sugar,
1 cup golden raisins,
Topping:
½-1 cup of corn flakes crumbled,
1 cup sugar,
2/3 cup butter or margarine.

In a large pot, cook noodles and drain. Return noodles to pot; add melted butter or margarine, set aside.

In a large mixing bowl, beat eggs together, add remaining ingredients and stir. Add to the noodles and blend.

Pour into a greased 9x12 or 9x15 inch pan.
Mix topping ingredients and spread on top of kugel. Cover and refrigerate overnight.

Remove from fridge 1 hour before baking to bring to room temperature. Bake at 170ºC, 325ºF for 1 to 1 ¼ hours, uncovered,

Blanka Behrman's Gluten Free Sweet Noodle Kugel