Categories: Jewish, delicious

Ingredients

• 1 lb. broad egg noodles
• 4 eggs (beaten)
• 8 oz. cream cheese
• 8 oz. small curd cottage cheese
• 1/2 c (1 stick) butter
• 1/2 c raisins
• 10 oz. apricot preserves
• 1/2 - 1 c dark brown sugar

Directions

1. Preheat the oven to 360°F.

2. Boil water for the noodles.

3. In the meantime, in a bowl, combine raisins, cream cheese, cottage cheese and eggs.

4. When the noodles are done (and drained), return them to the pot along with the butter. Mix to melt the butter and coat the noodles.

5. Mix the buttered noodles in the cheese and egg mixture.

6. Coat a 9×12″ pan in non-stick spray.

7. Pour in the cheese-coated noodles and smooth out.

8. Spread the apricot preserves on top of the kugel and sprinkle generously with brown sugar.

9. Bake 35-45 mins or until the top of the kugel is browned.

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