Name: Crispy Sheet Pan Noodle Kugel
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 12 (or more) servings
Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan; Kosher salt; 18 ounces extra-wide egg noodles (1 1/2 bags); 6 ounces cream cheese, cubed, at room temperature; 3 cups full-fat cottage cheese; 1 1/2 cups full-fat sour cream; 1/2 cup whole milk; 1 1/2 teaspoons pure vanilla extract; 1 teaspoon ground cinnamon; 9 large eggs; 1/3 cup plus 2 tablespoons sugar; 1 1/2 cups golden raisins

Directions

Watch how to make this recipe.

Special equipment:

an 18-by-13-inch half sheet pan

Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Butter an 18-by-13-inch half sheet pan.
Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 2 minutes shy of the package instructions. Drain and cool under cold running water. Shake off the excess water in the colander. Transfer the noodles to a very large bowl.
Combine the cream cheese, cottage cheese, sour cream, melted butter, milk, vanilla, cinnamon, eggs, 1/3 cup of the sugar and 1 teaspoon salt in a food processor. Pulse until almost smooth. Add the cream cheeses mixture to the egg noodles, then add the raisins. Toss well with a spatula to combine.
Pour into the prepared sheet pan, spreading out the noodles evenly. Sprinkle with the remaining 2 tablespoons sugar. Bake on the middle rack until just set in the center, 40 to 45 minutes. Transfer to the top rack, turn the oven to broil and cook until the edges of the noodles are golden and crispy, 1 to 2 minutes. (You may have to move the pan around under the broiler to get it evenly browned.). Let cool on a rack for at least 15 minutes before cutting into squares to serve.