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Noodle Kugel Recipe

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This recipe for Noodle Kugel is from The Boyd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb extra wide egg noodles (more than 1 bag)
1 stick room temperature butter cut into pieces

8oz cream cheese, room temperature
¾ cup plus 2T sugar
2 cups sour cream
5 large eggs
¾ cup apricot preserves
½ cups crushed cornflakes (crushed before measuring)
1 t ground cinnamon
Directions:
Directions:
Preheat oven to 350º. Butter a 9" x 13" pan. Cook noodles to al dente and drain. Return noodles to hot pot and add butter. Toss until the butter melts and noodles are coated.
Mix cream cheese and ¾ cup sugar in a large bowl until smooth. Add sour cream and eggs and mix until blended. Stir in buttered noodles. Put half of mixture in the 9 x 13 pan. Dot with apricot preserves. Put remaining half of noodles on top. Sprinkle with cornflake crumbs. Mix remaining cinnamon and 2 T sugar in a small bowl. Sprinkle over cornflake crumbs. Bake until golden and set about 45 minutes. Let cool slightly before serving
Personal Notes:
Personal Notes:
This goes very well with the beef brisket

 

 

 

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