Noodle Kugel

• 16 ounces elbow noodles or broad egg noodles
• 2 tablespoons butter, more for the pan
• 3 tart red apples such as Gala, Fuji or Macintosh
• 1/2 cup golden raisins
• 8 ounces Neufchatel cream cheese, softened
• 2 cups low-fat sour cream
• 1/2 cup evaporated cane sugar
• 6 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup good quality apricot preserves, heated briefly in microwave or on stovetop to melt

1. Preheat the oven to 350u0b0F. Butter a 9x13-inch baking dish.
2. Cook noodles according to package instructions. Drain and return to pot. Add butter and stir to melt. Set aside.
3. While cooking the noodles, roughly chop the apples. Transfer them to a large bowl and add raisins and the buttered noodles.
4. In a food processor, place cream cheese, sour cream, sugar, eggs, vanilla, cinnamon and nutmeg. Blend until creamy and well combined. Add to noodle mixture, stir to combine, and pour into buttered baking dish. Spread the apricot preserves over the top. Bake for 50 minutes, until lightly browned and crispy on top. Remove from oven and let cool 15 minutes before serving.

elbow noodles, butter, red apples, golden raisins, cream cheese, lowfat sour cream, cane sugar, eggs, vanilla, cinnamon, nutmeg, apricot preserves

Taken from www.epicurious.com/recipes/member/views/noodle-kugel-1250690 (may not work)