| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Kugel |
8 |
servings |
INGREDIENTS
| 12 |
oz |
Dried Noodles |
| 8 |
oz |
Cream Cheese; Room Temperature |
| 1 |
c |
Sour Cream |
| 1/2 |
c |
Melted Butter |
| 3 |
|
Eggs |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
cn |
(20 Oz) Crushed Pineapple; Drained |
| 1 |
ts |
Vanilla Extract |
| 1/2 |
c |
Melted Butter |
| 1/2 |
c |
Brown Sugar |
|
|
Pineapple Rings |
|
|
Maraschino Cherries; Optional |
|
|
Grated nutmeg |
INSTRUCTIONS
Cook noodles as directed until al dente. Drain and rinse with cool water.
Beat eggs until light and fluffy. Add cream cheese, sour cream, melted
butter, sugar and salt. Blend thoroughly. Fold in noodles and drained
pineapple.
In the bottom of a casserole dish (I used a 12 inch square Corningware
dish), mix melted butter and brown suga. Spread evenly and top with
pineapple rings or chunks and cherries if using. Top with noodle mixture
and sprinkle with nutmeg. Bake at 350 degrees for about 1 hour.
Recipe by: Sheryl Donner
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on
Dec 22, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”