For years, I have searched for the best Noodle Kugel (casserole) for brunches, holiday gatherings and for Yom Kippur. This recipe for Apricot Noodle Kugel is so awesome. I prepared it for a holiday cooking class two weeks ago, and everyone went wild over it. It’s so easy and really is just dump, mix and bake. It’s prefect when you want a sweet noodle casserole for any holiday or large family event.
Apricot Noodle Kugel
8 to 10 servings
4 large eggs
1 (16-ounce) container light sour cream
1 (12-ounce) container 2% cottage cheese
1 (8-ounce) package reduced-fat cream cheese, softened
1/2 cup sugar
1/2 cup butter, softened and divided
12 ounces wide egg noodles, cooked (I like "no yolk"
1 (16-ounce) jar apricot preserves
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1. Combine first 5 ingredients and 1/4 cup butter in a large bowl, mixing well. Stir in noodles, mixing well. Spoon into a lightly greased 13- x 9-inch baking dish.
2. Combine remaining cup butter, apricot preserves, vanilla, and cinnamon in small saucepan; cook over medium heat, stirring occasionally until melted. Pour oven noodle mixture.
3. Bake at 350F for 1 hour or until golden brown.