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Bundt Noodle Kugel

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Interest: 
Holiday
Cook Time: 
60 Minutes

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