Cranberry Noodle Kugel

• 16 ounces wide gluten free egg noodles
• 6 eggs (I use 1/2 egg beaters)
• 8 ounces farmer cheese
• 2 cups low-fat sour cream
• 1/2 cup low-fat milk
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup dried cranberries
• 1 1/2 teaspoons cinnamon
• butter or margarine, for greasing pan

1. Preheat oven to 350f. Bring a large pot of water to a boil. Cook noodles until tender, remove from heat and drain, rinse with cold water. Oil a 9x13 pan.
2. In a blender, combine all remaining ingredients except cranberries. When blended. Pour liquid over noodles and add cranberries. Stir well until combined and pour into greased pan. Dust with additional sugar and cinnamon.
3. Bake 35-45 minutes until top is golden and egg mixture is slightly firm. Allow to cool for 15 minute before serving.

egg noodles, eggs, farmer cheese, lowfat sour cream, lowfat milk, salt, brown sugar, cranberries, cinnamon, butter

Taken from www.food.com/recipe/cranberry-noodle-kugel-425859 (may not work)