Noodle Kugel

From "Mom" Shapiro

 

A traditional Jewish noodle pudding, this recipe comes from a traditional Jewish Mother! Though the recipe has sweet ingredients, this is best served as a side dish for meat or poultry.

1 pound broad noodles

4 eggs

1 pint sour cream or Half and Half

12 ounces of apricot preserves

8 ounces creamed cottage cheese

1/4 pound butter - melted

1/2 tsp. vanilla

 

Pre-heat oven to 350 degrees. Butter 9" X 12" baking pan or casserole dish.

Cook noodles in boiling water until soft. Drain.

Mix in eggs, one at a time.

Add remaining ingredients and stir gently until everything is well blended.

Pour into baking dish and bake 1 and 1/2 hours. Serve warm or room temperature.

 

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