here's the one I like....from my dil's hadassa.

This is from a Chicago area Hadassa cook book....the recipe contributed by Bekki Kaplan
Cheese Noodle Kugel
16 oz wide egg noodles, cooked and drained
16 oz carton cottage cheese
8 oz sour cream
20 oz can crushed pineapple, drained
2 eggs, lightly beaten
1 cup raisins ( I use 1/2 cup)
1/2 cup sugar
1 tsp pure vanilla extract
Mix all together and put into a greased 9 x 13 dish and top with corn flake crumbs. Melt 4 Tblsps butter and drizzle over the top and sprinkle with 4 Tblsps of cinnamon sugar.
Bake at 350 for 45 minutes.

Here's the sweet potato kugel I made at Passover, with my notes. At other times of the year, flour (as in the original recipe) can be used. We loved this, and I'll definitely be making it again, now that I have a food processor.

Sue

Sweet Potato Kugel (Tzimmes Kugel)

INGREDIENTS:

1 small, whole, unpeeled orange, cut into pieces and ground in a food processor
2 cups shredded raw sweet potatoes [I used 2 sweet potatoes, ~2-1/2 cups]
2 cups shredded raw carrots [I used ~4 carrots, 1-3/4 cups]
2 cups shredded tart apples [I used 3 apples: 1 Granny Smith, 2 Gala; I poured off the juice, strained it, and reserved it for another purpose (drinking it)]
1 cup brown or white sugar [I used 1/2 cup of white sugar; it was sweet enough]
1 teaspoon cinnamon
1/2 teaspoon salt [I used Davids Kosher salt]
1 cup flour, sifted [I used 1 cup matzo cake meal]
1/2 cup oil
2/3 cup light raisins
[I added 1 small can of crushed pineapple, drained (drank this juice, too)]

Preparation:

Combine all ingredients.

Pour into a greased 1 1/2-quart casserole, cover, and bake in a 350 degree Fahrenheit oven for 40 minutes.

Uncover and continue baking for an additional 20-30 minutes.

YIELDS: 10-12 servings.

VARIATION: Place halved pitted prunes, cherries, or pieces of pineapple on top of kugel before baking, or add 1 cup of chopped dates, pitted prunes, or pineapple to the mixture.

SOURCE: Classic Kosher Cooking, by Sara Finkel.

Thanks.....sounds yummy!!