Ingredients-
-1/2 pound wide kosher for Passover egg noodles
-1/2 stick butter, melted
-1 pound cottage cheese
-2 cups sour cream
-1/2 cup sugar
-6 eggs
-1 teaspoon ground cinnamon
-1/2 cup raisins
Directions-
1. Preheat oven to 375 degrees F.
2. Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
3. Bake until custard is set and top is golden brown, about 30 to 45 minutes.
Recipe courtesy of David Lieberman @FoodNetwork
3. Bake until custard is set and top is golden brown, about 30 to 45 minutes.
Recipe courtesy of David Lieberman @FoodNetwork
