Cranberry-Apple Kugel Casserole

Cranberry-Apple Kugel Casserole

David Venable

As the weather gets chilly, kugel is delicious, comforting fare. The addition of dried cranberries and fresh apples makes this version just right for holiday meals.

Serves: 8–10 Servings

Ingredients

  • 6 eggs
  • 16 oz cottage cheese
  • 2 cups sour cream
  • 8 oz cream cheese, softened
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3/4 cup + 1 Tbsp sugar, divided
  • Pinch of salt
  • 8 oz wide egg noodles, cooked al dente
  • 1/2 cup dried cranberries
  • 2 Granny Smith apples, peeled and small-diced
  • 1-1/2 cups coarsely crushed graham crackers
  • 3 oz butter, melted

Preparation

Preheat oven to 350°F. Spray a 9" x 13" casserole dish with nonstick cooking spray and set aside.

Add the eggs, cottage cheese, sour cream, softened cream cheese, cinnamon, vanilla, 3/4 cup sugar, and salt to a large blender or food processor. Blend until the mixture is combined and creamy, about 30 seconds.

Add the cooked egg noodles to a large mixing bowl, then pour in the blended egg mixture. Next, add the dried cranberries and apples and toss to combine.

Combine the crushed graham crackers, melted butter, and 1 Tbsp sugar in a small mixing bowl. Sprinkle the graham cracker mixture over the noodle mixture.

Cover the casserole dish with aluminum foil and bake for about 30–35 minutes, until the casserole is set in the center. Remove the aluminum foil and bake for 5 more minutes, until the graham crackers are nicely toasted. Allow casserole to sit for at least 10 minutes before serving.

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