Mock Dairy Noodle Kugel

2 10-oz (280-g) pkgs medium egg noodles

1 cup margarine, divided, melted

2 pkgs cinnamon graham crackers (approximately 18 crackers)

8 eggs

1 cup sugar

1 cup Tofutti sour cream

1 cup applesauce

2 Cortland apples, diced

1 tsp lemon juice

1 tsp vanilla extract

½ cup golden raisins (optional)

1.  Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8–10 minutes or until tender. Drain and rinse well under cold water.

2.  Place graham crackers in a food processor and process until they become fine crumbs. Combine ½ cup margarine with crumbs, mixing well. Pour two-thirds of the crumbs into a greased 10x16-inch (25.4x40.6 cm) aluminum pan. Set remaining crumbs aside for topping.

3.  Preheat oven to 350°F (180°C).

4.  In a large bowl, mix together eggs, sugar, sour cream, applesauce, lemon juice, and vanilla. Add remaining ½ cup margarine. Stir in noodles, apples, and raisins, if desired. Spread over graham cracker crumbs. Sprinkle top with reserved crumbs. Bake covered for 1 hour. Uncover and bake an additional 25–30 minutes.

This recipe originally appeared in Mishpacha Magazine.