This is a holiday family favorite that I wanted to share with you. I like to serve it alongside ham on a buffet or take to a potluck gathering.
1 cup (2 sticks) unsalted butter, melted, plus more for dish
1 pound broad egg noodles
6 large eggs
2 cups (16 ounces) sour cream, room temperature
1 cup sugar
12 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large Granny Smith apples, (about 12 ounces total), peeled, cored, and chopped into 1/2-inch pieces (about 3 cups)
1.)Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot. Set aside.
2.)Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.
3.)Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples; gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles; sprinkle with remaining 2 tablespoons sugar.
4.)Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.
This side dish serves 8 to 10 people.
We are being pummeled with wind here and the power is blinking intermittingly. If it settles down I'll try up loading my own photos.
Read more at Marthastewart.com: Noodle Kugel - Martha Stewart Recipes