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Pecan Kugel
Pecan Kugel Eileen Goltz | Dairy
1 hour, 15 minutes 15 minutes
1 hour
8 servings

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

  • 3 large eggs, lightly beaten
  • 1 (8 oz.) package cream cheese or Neufchatel cheese, softened to room temperature
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 (8 oz.) package wide egg noodles, cooked and drained
  • ½ cup candied pecans, crumbled

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

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