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Noodle Kugel

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Adapted from Martha Stewart

1 cup (2 sticks) unsalted butter, melted and divided, plus more for buttering dish
1 pound broad egg noodles
6 large eggs
2 cups sour cream (16 ounces), room temperature
1 cup sugar, divided
12 ounces cream cheese, room temperature
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large Granny Smith apples, peeled, cored and chopped into ½ inch pieces (about 3 cups)

Bring a large pot of salted water to a boil.  Add noodles; cook al dente to package directions, about 6 minutes.  Drain noodles and return to pot; set aside.

Put eggs and sour cream into the bowl of an electric mixer with a paddle attachment; mix on medium speed until combined. 

Mix in ¾ cup sugar, ¾ cup butter and cream cheese.  Set aside.

Heat 2 Tablespoons unsalted butter in a large skillet over medium heat.  Stir in 2 Tablespoons sugar, ground cinnamon and 1/4 ground nutmeg.  Add apples and gently toss to coat.  Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes.  Stir apples into egg mixture.   Pour the apples over the noodles, tossing gently to combine.  Pour into a buttered 13 x 9 baking dish.  Drizzle the remaining 2 Tablespoons butter over noodles and sprinkle with remaining 2 Tablespoons sugar.  You can make one day ahead up to this point.  Refrigerate and bring to room temperature before baking if you do.

Bake at 350° F until set and top is golden brown, about 30 minutes.  Transfer to a wire rack and let stand 15 minutes before serving.

 

-Recipe courtesy of Cathy Pollak

 

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