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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
Drain 2 cans apricot halves; chop and set aside.
Cook noodles according to package directions; drain and set aside.
Beat cream cheese and next 4 ingredients at medium speed with electric mixer until blended.
Stir in chopped apricots and cooked noodles.
Spoon apricot-noodle mixture into a lightly greased 13 x 9-inch baking dish.
Drain remaining can of apricot halves and place on noodle mixture.
Combine Graham cracker crumbs, 1 teaspoon sugar and cinnamon; sprinkle mixture evenly over apricots.
Bake casserole at 350 degrees F for 1 hour.
Yields 15 servings.
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