Kugel (festive noodle casserole)

Ingredients:

• 340 g wide egg noodles
• 2 cups fine-grained cottage cheese
• 110 g butter, plus a little extra for greasing the pan
• 1 large onion, chopped
• 1 tbsp. l. plus 1/4 tsp. Sahara
• Salt and ground black pepper
• 3 eggs category CO
• 2 cups sour cream
• 2 cups whole milk
• A pinch of ground cinnamon
• 1/2 tsp grated orange zest
• 3 cups coarse cornflake crumbs
• 1/2 cup raisins

Preparation:

1. Preheat oven to 180°C. Grease a 3-quart baking dish.
   
   In a large skillet, melt 6 tablespoons (90 g) of butter over medium heat. Add the onion and 1/4 teaspoon of sugar and cook until soft and golden brown, 8-10 minutes. Transfer to a large bowl; set the skillet aside.
2. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add them to the bowl with the onion mixture, season with salt and pepper.
   
   In a food processor, pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, and the remaining tablespoon of sugar and tablespoon of salt until smooth. Add the noodles and raisins and pulse until combined, then transfer the mixture to the prepared pan.
3. Melt the remaining 2 tablespoons butter in a skillet over medium heat, add the cornflakes, and stir. Sprinkle the mixture over the pasta and bake until cooked through, 35-40 minutes. Let rest for 10 minutes before serving.