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Pecan Kugel (dairy)

Eileen Goltz | Dairy

I have not made this, but had to share. Adapted from Southern Living magazine and they adapted it from “Kosher Southern Style Cookbook” by Mildred Covert

Ingredients

3 large eggs, lightly beaten
1 (8 ounce) package cream cheese or Neufchatel cheese, softened to room temperature
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (8 ounce) package wide egg noodles, cooked, drained
1/2 cup candied pecans crumbled


Instructions

Preheat oven to 350. Grease a 9 inch square baking pan and set it aside. In a bowl combine the eggs, butter, sugar, vanilla and salt. Mix well. Stir in cooked noodles gently and pour the mixture into. Pour into the greased pan. Bake for 35 minutes.  Sprinkle the crumbled pecans on top and bake another 12 minutes. Let stand 10 minutes, and then cut into squares.

I have not made this, but had to share. Adapted from Southern Living magazine and they adapted it from “Kosher Southern Style Cookbook” by Mildred Covert