German Noodle Kugel

For some reason round about September, I start craving Turkey, stuffing and the rest of the Thanksgiving spread. About the middle of February, I start craving Ham, deviled eggs and Noodle Kugel (oh and Lady Finger Cake, but I doubt I will be sharing that family recipe). Noodle Kugel is a German dish. This recipe makes ALOT, but there won't be much leftover. I think it's a good side dish for ham or pork. If you're in Columbus Ohio, you must visit Katzinger's Deli; this Noodle Kugel is a favorite side dish there.


German Noodle Kugel 10 - 12 servings

1 lb. extra-wide egg noodles
1/2 c. butter, room temperature, cut into pieces

1 c. cream cheese (about 8 oz.) room temperature
3/4 c. + 2 T. sugar
2 c. sour cream
5 large eggs
3/4 c. apricot preserves
1/2 c. cornflake crumbs
1 t. ground cinnamon

1. Preheat oven to 350 degrees. Butter a 9 x 13" baking dish.
2. Cook noodles in a larg pot of boiling salted water until tender, but still firm to bite. Drain. Return noodles to hot pot and add butter. Toss noodles and butter until the butter is melted and noodles are well coated.
3. Stir cream cheese and 3/4 c. sugar in large bowl until smooth.
4. Add sour cream and eggs; whisk until blended. Mix in buttered noodles.
5. Spoon half of the noodle mixture into prepared baking dish. Dot with preserves. Spoon the remaining noodle mixture over. Sprinkle with cornflake crumbs.
6. Combine cinnamon and the remaining 2 T. of sugar in small bowl. Sprinkle evenly over crumbs.
7. Bake until kugel is set and top is golden, about 45 minutes.
8. Cool slightly. Cut into squares and serve.