Esther’s Cherry Noodle Kugel

Note: When baking this kugel, set it on a foil-lined baking sheet to catch any drips or spills that may occur from the cherry topping. You’ll be glad you did. Cleaning up burnt sugar messes on the bottom of your oven is no fun!

Ingredients

• 6 large eggs
• 8-ounces cream cheese, softened
• 8-ounces sour cream
• 4-ounces (1 stick) unsalted butter, softened
• 1 cup milk
• 1/2 cup sugar
• 1 teaspoon fresh lemon zest
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• Pinch of salt
• 1 pound fine egg noodles, cooked, drained and rinsed with cool water
• 2 15-ounce cans cherry pie filling

Directions

1. Preheat oven to 375 F.
2. Combine all ingredients except egg noodles and pie filling together in a blender and puree until smooth. Pour into a large bowl, stir in cooked noodles and mix well.
3. Pour mixture into a buttered 9×13 pan and bake for 35-40 minutes, until lightly browned and set. Top with cherry pie filling and continue to bake for about 15 minutes more, until pie filling is hot and bubbly.
4. To serve, cut into squares. May be served at room temperature or chilled.