Noodle Kugel with Carrots and Apricots
Source of Recipe
"366 Delicious Ways to Cook Pasta with Vegetables", by Dolores Riccio
3 tablespoons vegetable oil
8 ounces broad egg noodles -- (1/2 pound)
-- flat, not curly
3 eggs
1/2 cup apple juice
1/4 cup brown sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup carrots -- grated
1/2 cup dried apricots -- slivered
2 tablespoons dry bread crumbs (unflavored)
Preheat the oven to 375 degrees F. and brush a 2-quart casserole with some of the oil.
Cook the noodles according to package directions. While they are cooking, beat together the eggs, apple juice, brown sugar, nutmeg, and salt. Drain the noodles and mix them with the egg mixture, remaining oil, carrots, and apricots. Spoon the mixture into the prepared casserole. Sprinkle with the bread crumbs and bake for 30 to 40 minutes or until browned and set. If the top becomes too brown before the casserole has set, cover it loosely with aluminum foil. Let rest 10 minutes before serving.
Makes 6 servings
Categories: Casseroles, Jewish, Pasta
Recipe typed for you by Judi Mae Phelps.
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