Noodle kugel - bon appetit
10 to 12 serv
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Extra-wide egg noodles |
| ½ | cup | (1 stick) butter, room temperature, cut into pieces |
| 1 | cup | Cream cheese (about 8 oz), room temperature |
| ¾ | cup | Plus 2 tablespoons sugar |
| 2 | cups | Sour cream |
| 5 | larges | Eggs |
| ¾ | cup | Apricot preserves |
| ½ | cup | Cornflake crumbs |
| 1 | teaspoon | Ground cinnamon |
Directions
Preheat oven to 350'F. Butter 13x9x2inch glass bakng dish. Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Return noodles to hot pot. Add butter and toss until butter melts and noodles are well coated.
Whisk cream cheese and ¾ C sugar in large bowl until smooth. Add sour cream and eggs and whisk until blended. Mix in buttered noodles.
Spoon half of noodle mixture into prepared baking dish. Dot with preserves. Spoon remaining noodle mixture over. Sprinkle with cornflake crumbs. Combine cinnamon and remaining 2 T sugar in small bowl. Sprinkle evenly over crumbs. Bake until kugel is set and top is golden, about 45 minutes. Cool slightly. Cut into squares and serve.
Katzinger's Delicatessen Columbus, OH Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>