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.
Gluten Free Noodle Kugel
Servings
8 Servings
Ingredients
- 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
Instructions
- 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.
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