Use Your Noodle
This recipe for kugel (Jewish noodle casserole) has been in my family for something like three generations. My grandma in Seattle makes it for me every time I go visit her in Seattle because she is the nicest. It is unbeatable, and don't try to argue because you'll be wrong. It's legitimately idiot-proof and keeps forever in the fridge or freezer. I almost dare you to try and mess it up, because you can't.
This is comfort food at its finest, and while totally unhealthy it will also cure what ails you -- be it a broken heart, a stressful week or a boss you'd like to hit in the head with a pickaxe. Just try not to eat it all in one sitting.
Pairs great with: whole roast chicken and steamed veggies
Ingredients:
8 oz. Manischewitz egg noodles, cooked
6 oz. cream cheese
6 tbs. butter
3 eggs
1 c. milk, plus a little more
2 tbs. onion flakes
1 c. vermicelli, broken into little pieces.
Directions:
1. Beat together cream cheese, half the butter, eggs and milk.
2. Mix with noodles, then pour into a greased 9 x 13 baking dish
3. Melt remaining butter in a saute pan. Saute onion flakes and vermicelli until brown and spread on top of kugel
4. Bake at 350 degrees for 30-45 minutes or until knife inserted into the center comes out clean.