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Pumpkin Kugel

Pumpkin seeds contribute a nice crunch to the top layer of this noodle dish. And here's an even better bonus: It's just as delicious for breakfast as it is for dinner.

Ingredients

Serves: Prep:  10min |Cook: 55min |Total: 1hr 5min
              

Directions

1.
Preheat the oven to 350°F. Coat an 11" x 7" baking dish with cooking spray.
2.
Bring a large pot of lightly salted water to a boil. Add the noodles and cook per the package directions. Drain and transfer to a bowl.
3.
Meanwhile, combine the cheese, sour cream, pumpkin puree, 3/4 cup of the pumpkin seeds, the eggs, 1/4 cup of the sugar, the milk, salt, and cinnamon in a bowl. Add the noodles and toss well to coat. Transfer to the prepared baking dish.
4.
Combine the cornflake crumbs, butter, remaining 3/4 cup pumpkin seeds, and remaining 1/4 cup sugar in a bowl. Sprinkle over the noodle mixture and cover with foil that has been coated with cooking spray. Bake for 30 to 35 minutes or until heated through. Uncover and bake for 5 minutes longer or until the top is lightly crisped.

Nutritional Facts per serving

CALORIES 369 CAL

FAT 18.7 G

SATURATED FAT 6.1 G

CHOLESTEROL 55.2 MG

SODIUM 310.2 MG

CARBOHYDRATES 39 G

TOTAL SUGARS 11.3 G

DIETARY FIBER 2.9 G

PROTEIN 12.8 G
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