Grandma Brynia’s Noodle Kugel To see more about local brewer Michael Crane and his passion for Jewish Grandma food, see our recent story from Jill Wendholt Silva. A noodle casserole that can be savory or sweet, Crane’s version contains sweet raisins.  A recipe from Crane’s grandmother shares the directions for making Noodle Pudding. (Photo/Jill Silva) Makes 12 servings 12 ounces wide egg noodles Ingredients 3 eggs, separated (you’ll use both whites and yolks for this recipe) ½ cup sugar 12 ounces cottage cheese 1 cup sour cream 8 tablespoons (1 stick) butter 1 cup crushed cornflakes Instructions 1. Preheat oven to 375° F. Butter a 9- by 13-inch baking dish. 2. Boil and drain noodles according to package directions.             3. In a mixing bowl, beat egg whites until they form stiff peaks. 4. In a separate mixing bowl, beat together sugar, cottage cheese, sour cream, and egg yolks together. 5. Gently fold cheese mixture into egg whites using a spatula. 6. Spoon noodle mixture into prepared baking dish. 7. Sprinkle cornflakes over top of casserole. 8. Bake for 45 minutes or until slightly brown on top. Jill Wendholt Silva is Kansas City’s James Beard award-winning food editor and writer.   The post Noodle Kugel Recipe from Local Brewer Michael Crane first appeared on Flatland.