Apricot Noodle Kugel

Name: Apricot Noodle Kugel
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 16 ounces wide egg noodles; 8 ounces cream cheese; 16 ounces sour cream; 6 large eggs; 2 teaspoons vanilla extract; 1/2 cup unsalted butter; 1/2 teaspoon salt; 2 (12 ounce) jars apricot preserves; 1 cup pecan halves; 3/4 cup brown sugar; 1 (15 ounce) can cooking spray

Submitted by sarikat

"This is great as a side dish or a dessert."

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 12

ingredients

16 ounces wide egg noodles
8 ounces cream cheese
16 ounces sour cream
6 large eggs
2 teaspoons vanilla extract
¹⁄₂ cup unsalted butter
¹⁄₂ teaspoon salt
2 (12 ounce) jars apricot preserves
1 cup pecan halves
³⁄₄ cup brown sugar
1 (15 ounce) can cooking spray

directions

Preheat oven to 350°F.
Grease a 9" x 13" baking dish with canola spray, set aside.
Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.