Pineapple kugel

8 servings

Ingredients

QuantityIngredient
12ouncesDried Noodles
8ouncesCream Cheese; Room Temperature
1cupSour Cream
½cupMelted Butter
3Eggs
¼cupSugar
1teaspoonSalt
2cans(20 Oz) Crushed Pineapple; Drained
1teaspoonVanilla Extract
½cupMelted Butter
½cupBrown Sugar
Pineapple Rings
Maraschino Cherries; Optional
Grated nutmeg

Directions

Cook noodles as directed until al dente. Drain and rinse with cool water.

Beat eggs until light and fluffy. Add cream cheese, sour cream, melted butter, sugar and salt. Blend thoroughly. Fold in noodles and drained pineapple.

In the bottom of a casserole dish (I used a 12 inch square Corningware dish), mix melted butter and brown suga. Spread evenly and top with pineapple rings or chunks and cherries if using. Top with noodle mixture and sprinkle with nutmeg. Bake at 350 degrees for about 1 hour.

Recipe by: Sheryl Donner

Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Dec 22, 1998, converted by MM_Buster v2.0l.