Pineapple kugel

Yield: 8 servings

Measure Ingredient
12 ounces Dried Noodles
8 ounces Cream Cheese; Room Temperature
1 cup Sour Cream
½ cup Melted Butter
3 \N Eggs
¼ cup Sugar
1 teaspoon Salt
2 cans (20 Oz) Crushed Pineapple; Drained
1 teaspoon Vanilla Extract
½ cup Melted Butter
½ cup Brown Sugar
\N \N Pineapple Rings
\N \N Maraschino Cherries; Optional
\N \N Grated nutmeg

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.

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