We recently had a deli dinner night with the works: corned beef, pastrami, potato salad, cole slaw, rye bread and pickles. To top off the deli experience I made kugel! I had barely enough noodles, but no apples. I peeked through my pantry and found applesauce. I thought, “Surely there must be some sort of awesome substitute using applesauce instead of chopped apples.” And sure enough, there is!
Oh and I also have a confession. It might be sacrilegious. To make sure I had plenty of noodles, I added a scant 1/4 cup orecchiette pasta…! I don’t think I’d make an entire noodle kugel out of orecchiette, but as a small addition, it ain’t that bad!
p.s. one more thing: when I made it, I halved the recipe which is why the photo shows the kugel in ramekins. Usually you’d put it in an 8×8 glass baking dish. The recipe below show the full proportions.
Source: Slightly adapted from Sugar Plum
12 oz. bag extra wide egg noodles
3 large eggs, room temperature
6 T. unsalted butter, melted, divided use
2/3 cup granulated sugar, plus 2 tablespoons, divided use
1 1/2 cups unsweetened applesauce
1/2 cup yogurt
1 tsp. vanilla extract
1/3 cup raisins, soaked in hot water
1/3 cup granola
1/2 tsp. ground cinnamon
Preheat oven to 350. Butter bottom and sides of an 8×8-inch baking dish.
1. Cook noodles according to package instructions and drain well; set aside.
2. In a large mixing bowl, whisk eggs until well combined. Whisk in 5 tablespoons melted butter, 2/3 cup granulated sugar, applesauce, yogurt and vanilla until well combined; stir in raisins and noodles until combined.
3. Spread mixture into prepared baking dish; evenly sprinkle with granola and cinnamon. Drizzle with remaining 1 tablespoon melted butter.
4. Bake 40-45 minutes or until golden brown, set, and bubbly.