Comfort In a Kugel

Adapted from Jewish Cooking in America, Joan Nathan 1998
1/2 pound broad egg noodles
2 cups cottage cheese
2 cups milk
1/3 cup butter melted
2 teaspoons ground cinnamon, divided
1 Tablespoon orange zest
1/2 cup plus 2 Tablespoons sugar, divided
3 large eggs
1 teaspoon salt
1 cup sour cream or yogurt
1/4 cup dried currants
1/4 cup chopped dried apricots
1/4 cup sliced almonds

Preheat oven to 350, butter a 9 x 13 glass baking dish and set aside.

Cook noodles as per package instructions, drain and set aside.

In a large bowl, combine combine cottage cheese, milk, butter, 1 teaspoon cinnamon, orange zest, 1/2 cup sugar, eggs, salt, sour cream/yogurt, currants and apricots.  Fold in noodles.

Pour mixture into baking dish, sprinkle with remaining teaspoon of cinnamon, then 2 Tablespoons of sugar.  Top with sliced almonds.

Bake for 45 minutes to one hour until firm.

Let cool a bit before serving.  Can be made ahead and refrigerated.  Warm up before serving.

Yield: 10-12 side dish servings.