Bundt Noodle Kugel
|Butter/Margarine||1⁄2 Cup (8 tbs), melted and divided|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Salt||1 Teaspoon (Or To Taste)|
|Eggs||4 , beaten|
|Ground cinnamon||1⁄2 Teaspoon|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Applesauce||3⁄4 Cup (12 tbs)|
|Medium egg noodles||16 Ounce, cooked, drained (1 Package)|
Spray a 12-cup Bundt pan with non-stick vegetable spray, then pour 1/4 cup melted butter into pan.
Sprinkle brown sugar evenly over butter in pan, then sprinkle chopped walnuts over brown sugar.
In a large mixing bowl, combine remaining 1/4 cup melted butter, salt, eggs, cinnamon, granulated sugar, sour cream and applesauce.
Stir in cooked and drained noodles; mix well.
Turn mixture into prepared pan; bake in a preheated 350-degree oven for 1 hour, or until brown.
Remove from oven; turn upside down on serving plate.
Remove Bundt pan.