We love noodle kugel but one of my nieces must eat a gluten-free diet. I adapted our family recipe to suit her needs by using rice noodles. It is still wonderfully delicious.
- Cook Time
- Prep Time
- 8 to 10 ServingsServings
- 8 ounce wide rice noodles cooked and drained following package directions
- 1 cup dried apricots finely chopped
- 5 large eggs
- 1 cup sour cream
- 4 ounce cream cheese softened
- 1 cup butter melted
- 1/2 cup granulated sugar
- 2 teaspoon cinnamon
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread noodles over bottom of prepared dish and sprinkle with dried apricots.
Whisk eggs, sour cream, cream cheese, butter, sugar and cinnamon in large bowl until smooth. Pour over noodles. Let dish stand 5 minutes before putting in oven.
Bake until set in center, about 1 hour. Let set for 10 minutes before cutting into squares. Serve warm or at room temperature.