One of my favorite desserts. This is a not-too-sweet noodley treat.
The day before, I had made Chicken Soup with Egg Noodles and had a lot left so decided to make this.
I had the equivalent of 10 ounces of dry egg noodles left over. Already cooked.
Ingredients
- Cooked Egg Noodles (8-10 ounces dry)
- 1 stick butter (melted)
- 6 eggs
- 1/4 cup white sugar or your favorite sweetener
- 8 ounces of cream cheese – softened
- 1/2 cup Sour Cream
- 16 ounces Cottage Cream
- Pinch of Salt
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1-1/2 cup Raisins
Preheat over to 350 degrees Grease a 9x 12 (or 13) glass baking dish
- In a large bowl (really large) crack and whisk the eggs.
- Add the butter, sugar, cream cheese, cinnamon, allspice salt, nutmeg – blend everything together
- Add the cottage cheese and sour cream
- Keep stirring until everything is blended
- Stir in the noodles – gently fold everything so the liquid covers all the noodles
- Add in the Raisins. Keep blending until the raisins are mixed throughout.
- Transfer everything to the glass baking dish
- Cover with foil
- Bake for 1-hour.
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