Prep 20 mins
Cook 45 mins
I got this recipe from the Taste of Home magazine. I wrote the recipe as it was written in Taste of Home but I have to say upon making this dish, I actually had to bake it longer than the stated time. I also baked it at 375. The reason being, at 350 for 25-30 minutes, it just seemed runny still. By increasing the temp and baking time to about 45 minutes, it seemed to finally thicken up. Other than that, the flavor was a nice change, something different for a side dish, but beware...it does have a sweeter taste to it than any normal pasta side dish. Also, the recipe calls for 8 cups of egg noodles and I just used an 8 oz bag of egg noodles, which equaled about 6 cups uncooked. This may be the reason for me having to bake a little longer at a little higher tempature.
- 8 cups wide egg noodles, uncooked
- 1 (8 ounce) package cream cheese, softened
- 6 tablespoons butter, softened
- 1⁄2 cup sugar
- 3 eggs
- 1 cup milk
- 1 cup apricot nectar
- 1 cup corn flake crumbs
- 1⁄2 cup sugar
- 6 tablespoons butter, melted
- 1⁄2 teaspoon ground cinnamon
- Cook noodles according to package directions.
- Meanwhile, in a large mixing bowl, beat the cream cheese, butter and sugar.
- Beat in eggs.
- Gradually stir in milk and apricot nectar.
- Drain noodles; return to pan. Add cream cheese mixture and toss to coat.
- Transfer to a greased 9 x 13 baking dish.
- Combine topping ingredients and sprinkle over noodles.
- Bake, uncovered, at 350 for 25-30 minutes or until a thermometer reads 160*.
My sister made this recipe for Thanksgiving and I really loved it! It was sweet and creamy! I was one of the only few that did my other family members thought it was too sweet. I loved this recipe and made it myself but for the topping, I doubled it to cover the dish.