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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 9 |
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I use this recipe for many family events, writes Eileen Meyers from Scott Township, Pennsylvania. It always is well-received and prompts recipe requests. This creamy dish's surprising sweet taste comes from the addition of apricot nectar. Ingredients:
7-1/2 cups uncooked wide egg noodles |
1 package (8 ounces) cream cheese, softened |
6 tablespoons butter, softened |
1/2 cup sugar |
3 eggs |
1 cup 2% milk |
1 cup apricot nectar |
topping: |
1 cup cornflake crumbs |
1/2 cup sugar |
6 tablespoons butter, melted |
1/2 teaspoon ground cinnamon |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar.
2. Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish.
3. Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 9 servings.
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