Apricot Noodle Kugel

Yield: 15 servings

Ingredients

• 3 (16 ounce) cans apricot halves, undrained and divided
• 16 ounces wide egg noodles, uncooked
• 8 ounces cream cheese, softened
• 6 large eggs
• 1 cup granulated sugar
• 1 (16 ounce) container sour cream
• 1/2 cup butter or margarine, melted
• 1/2 cup Graham cracker crumbs
• 1 teaspoon granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Drain 2 cans apricot halves; chop and set aside.
2. Cook noodles according to package directions; drain and set aside.
3. Beat cream cheese and next 4 ingredients at medium speed with electric mixer until blended.
4. Stir in chopped apricots and cooked noodles.
5. Spoon apricot-noodle mixture into a lightly greased 13 x 9 x 2 inch baking dish.
6. Drain remaining can of apricot halves and place on noodle mixture.
7. Combine Graham cracker crumbs, 1 teaspoon sugar and cinnamon; sprinkle mixture evenly over apricots.
8. Bake casserole at 350 degrees F for 1 hour.