Sweet Noodle Kugel

Ingredients: 

½ cup raisins 

½ cup dried apricots, diced 

1 cup hot water 

¼ cup Seasons Apricot White Balsamic Vinegar 

12 ounces wide egg noodles 

6 eggs 

2 cups sour cream 

1 cup cottage cheese 

8 ounces cream cheese, softened 

¾ cup granulated sugar 

60 ml Seasons Sweet Butter Infused Olive Oil 

1 teaspoon salt 

Pinch ground cinnamon 

Directions:

Preheat the oven to 350°F and lightly spritz a 13x9-inch casserole dish with cooking spray. 

Place the raisins and apricots in a medium bowl. Cover the dried fruit with hot water and balsamic vinegar and set aside to steep until the dried fruit has softened, about 15 minutes. Drain and set aside. 

Cook the egg noodles according to the instructions on the packaging. Drain and rinse the noodles in cold water, set aside. 

Place the eggs, sour cream, cottage cheese, cream cheese, sugar, olive oil, salt, and cinnamon in a large bowl. Whisk to combine. 

Add the cooked noodles and fruits to the bowl and stir to coat and combine. 

Transfer the mixture to the prepared baking sheet, spreading it out in an even layer. 

Place the casserole dish in the oven and bake for 40 to 50 minutes or until the custard is cooked through and the top is crisp and lightly brown. 

Remove from the oven and set aside to rest for 20 minutes before slicing and serving. Serves 6.