Cranberry Noodle Kugel

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 16 ounces wide gluten free egg noodles
• 6 eggs (i use 1/2 egg beaters)
• 8 ounces farmer cheese
• 2 cups low-fat sour cream
• 1/2 cup low-fat milk
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup dried cranberries
• 1 1/2 teaspoons cinnamon
• butter or margarine, for greasing pan

Recipe

• 1 preheat oven to 350f. bring a large pot of water to a boil. cook noodles until tender, remove from heat and drain, rinse with cold water. oil a 9x13 pan.
• 2 in a blender, combine all remaining ingredients except cranberries. when blended. pour liquid over noodles and add cranberries. stir well until combined and pour into greased pan. dust with additional sugar and cinnamon.
• 3 bake 35-45 minutes until top is golden and egg mixture is slightly firm. allow to cool for 15 minute before serving.