Serves 6 to 8 servings
Originally aired December 19, 2008
- 15-ounce bag extra-wide egg noodles
- 1/2 stick butter, melted
- 1 pound cottage cheese
- 2 cups sour cream
- 1/2 cup sugar
- A pinch of salt
- 6 eggs, beaten
- 1 teaspoon ground cinnamon
- Nutmeg, to taste
Preheat oven to 375F.
Boil the noodles in salted water for about 4 minutes. Drain thoroughly.
In a large mixing bowl, combine drained noodles with remaining ingredients and pour into a greased, 9x13" baking dish.
Bake until custard is set and top is golden brown, about 30-45 minutes.