Apricot Noodle Kugel “We enjoy this dish during the Jewish New Year as a celebration for a sweet new year, but we also make it year round."
Ingredients 3 - 16 ounce cans apricot halves undrained and divided
Recipe 1.
Drain 2 cans apricot halves and chop and set aside.
2.
Cook noodles according to package directions, drain and set aside.
3.
Beat cream cheese and next four ingredients (eggs, sugar, sour cream and butter/margarine).
1 cup granulated sugar
4.
Stir in chopped apricots, and noodles.
1 - 16 ounce container sour cream
5.
Spoon mixture into a lightly greased 13 x 9 baking dish.
1/2 cup butter or margarine, melted
6.
1/2 - 1 cu graham cracker crumbs (to taste)
Drain remaining can of apricot halves and place on the cut side down on noodle mixture.
7.
Combine graham cracker crumbs, 1 teaspoon of sugar and cinnamon, and spring mixture evenly over apricots.
8.
Bake casserole at 350 degrees for 1 hour, or until a knife comes out smoothly.
16 ounce wide egg noodles, uncooked 8 ounces of softened cream cheese 6 large eggs
1 teaspoon granulated sugar 1 teaspoon ground cinnamon
Monique Buckles Charlie Buckles ‘25
You can replace apricots with raisins and apples if you want, but we like it with apricots. Just something a little different than traditional noodle kugel. Section D, Page 1