Serves: 15
Total Calories: 218
1. Cook noodles according to package directions. Drain. In large bowl toss noodles with butter until coated. Spoon half of the noodles into 13 x 9 x 2-inch baking pan coated with cooking spray.
2. In large mixing bowl beat cream cheese and 3/4 cup sugar on medium speed of electric mixer until fluffy. Add sour cream and MORNINGSTAR FARMS SCRAMBLERS egg substitute. Beat until just combined. Pour over noodles in pan. Dot with preserves. Spoon remaining noodles over top. Sprinkle with KELLOGG'S CORN FLAKE CRUMBS.
3. In small bowl stir together 2 tablespoons sugar and cinnamon. Sjprinkle over crumbs.
4. Bake at 350°F about 45 minutes or until top is golden.
This Apricot Noodle Kugel recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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