Recipe - Cherry Noodle Kugel

1 pack (1lb) of medium to wide egg
noodles
7 lg Eggs
One half cup Milk
One half teaspoon Salt
1 cn (15oz) crushed pineapple
1 cup Cottage cheese
One half cup Sugar
One fourth cup Melted butter or margrine
3/ cup corn flake crumbs
1 cn (20oz) cherry pie filling

cook noodles as directed on package; drain In large bowl, beat eggs. Add
milk, salt, pineapple plus syrup, cheese and sugar. Slowly add noodles. Mix
melted butter and crumbs in a seprate bowl. Press crumbs on bottom of 9x13
inch pan. carefully add noodle mixture and spread evenly on crumbs. Spread
cherry filling over noodles. bake a 350 for 40 minutes. Let kugel stand for
15 minutes before cutting. Makes 16 serving. This kugel is better the next
day cold too.

Posted to JEWISHFOOD digest V97 #316 by XXAZ71A@prodigy.com (MRS NAOMI R
SANDERS) on 4 De, cup 1997