Apricot Dairy Kugel

From the Second Redhead in the Kitchen. This is unusual, but very tasty.

1 (12-oz) pkg. egg noodles, cooked and drained
4 eggs
4 oz. cream cheese (1/2 cup)
4 oz. melted butter
1/4 c. sugar
1 1/2 c. apricot jam
1 tsp vanilla
8 oz. sour cream

Topping:

1 tsp cinnamon
1/4 c. sugar
2 c. crushed cornflakes
4 oz. butter

Put cooked noodles in a 9 x 13-inch casserole dish. Combine the rest of the ingredients and mix with the noodles. Mix the cinnamon, sugar and cornflakes and spread on the top, dotting the top with the butter. Bake at 350 degrees for 1 hour. Serves 12-15.

Notes: You can use Eggbeaters, light cream cheese and fat-free sour cream and it is still great.

Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD