Ingredients
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1 (8 oz) pkg fine egg noodles
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1 (16 oz) tub cottage cheese
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1 (16 oz) tub low-fat sour cream
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1/2 cup sugar
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5 eggs
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1 cup golden raisins
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1 tsp cinnamon
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2 tsp vanilla extract
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4 tbsp melted butter
Topping:
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1 cup cornflakes
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2 tbsp sugar
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1/2 tsp cinnamon
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2 tbsp melted butter
Steps
1
Preheat oven to 375F and place a large pot of water over high heat. Bring to a boil and cook noodles according to package directions. Drain and set aside.
2
Meanwhile, mix together the cottage cheese, sour cream, sugar, eggs, raisins, cinnamon, vanilla extract and melted butter in a large bowl until well blended. Mix the cooked noodles into the cottage cheese mixture, and pour into a greased 9 X 13 casserole dish.
3
Add the cornflakes to a food processor and pulse until fine crumbs are formed. Add the sugar, cinnamon and melted butter and pulse to combine. Pour over top of the noodles, and loosely cover with foil, and bake for 30 min covered. Remove foil and bake for an additional 10 min to brown the top.
