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Cap'n Crunch Kugel
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An unexpected topping on this traditional favorite!

Serves: 8-10

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Ashkenazi Dairy Side Dish

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one pound of egg noodles (curly ones are best)
1 stick of butter
8 ounces cream cheese
8 ounces sour cream
6 eggs, slightly beaten
1 tsp vanilla
1 cup sugar
1 can (8 ounces) crushed pineapple (do not drain)
1 jar of jam or marmalade ( either apricot, peach or orange is good)

For topping
1 cup crushed Cap'n Crunch original cereal
1/4 cup sugar
2 tsp cinnamon
4 tbls butter


  1. Boil noodles according to package directions, usually 10 minutes
  2. Combine butter, cream cheese, sour cream, eggs, vanilla, sugar and beat well with electric mixer
  3. Drain noodles and let cool slightly (don't rinse in water)
  4. Combine sour cream mix, noodles, pineapple and jam/marmalade in another bowl, then combine noodles and this mixture.
  5. Put mixture in a buttered dish (13 x 9) Glass is best
  6. Cover with foil and let sit in fridge for at least four hours or overnight (VERY important step do not skip this)
  7. Preheat oven to 350
  8. Sprinkle dry topping items over kugel
  9. Dot the butter on top
  10. Bake an hour or until golden brown

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