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Apricot Noodle Kugel



  • 3 (16 ounce) cans apricot halves, undrained and divided
  • 16 ounces wide egg noodles, uncooked
  • 8 ounces cream cheese, softened
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 (16 ounce) container sour cream
  • 1/2 cup butter or margarine, melted
  • 1/2 cup Graham cracker crumbs
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground cinnamon


  1. Drain 2 cans apricot halves; chop and set aside.
  2. Cook noodles according to package directions; drain and set aside.
  3. Beat cream cheese and next 4 ingredients at medium speed with electric mixer until blended.
  4. Stir in chopped apricots and cooked noodles.
  5. Spoon apricot-noodle mixture into a lightly greased 13 x 9-inch baking dish.
  6. Drain remaining can of apricot halves and place on noodle mixture.
  7. Combine Graham cracker crumbs, 1 teaspoon sugar and cinnamon; sprinkle mixture evenly over apricots.
  8. Bake casserole at 350 degrees F for 1 hour.

Yields 15 servings.


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