Bundt Noodle Kugel Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), divided | |
| 3/4 cup firmly packed dark brown sugar | ||
| Walnuts | 1 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Eggs | 4 , beaten | |
| Ground cinnamon | 1/2 Teaspoon | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Applesauce | 3/4 Cup (16 tbs) | |
| Egg noodles package | 1 , cooked, drained | |
Directions
Spray a 12-cup Bundt pan with non-stick vegetable spray, then pour 1/4 cup melted butter into pan.
Sprinkle brown sugar evenly over butter in pan, then sprinkle chopped walnuts over brown sugar.
In a large mixing bowl, combine remaining 1/4 cup melted butter, salt, eggs, cinnamon, granulated sugar, sour cream and applesauce.
Stir in cooked and drained noodles; mix well.
Turn mixture into prepared pan; bake in a preheated 350-degree oven for 1 hour, or until brown.
Remove from oven; turn upside down on serving plate.
Remove Bundt pan.
Sprinkle brown sugar evenly over butter in pan, then sprinkle chopped walnuts over brown sugar.
In a large mixing bowl, combine remaining 1/4 cup melted butter, salt, eggs, cinnamon, granulated sugar, sour cream and applesauce.
Stir in cooked and drained noodles; mix well.
Turn mixture into prepared pan; bake in a preheated 350-degree oven for 1 hour, or until brown.
Remove from oven; turn upside down on serving plate.
Remove Bundt pan.
Chef
