Egg Nog Bake

by Rachael Ray Show Staff 4:00 PM, December 18, 2008

Aired December 18, 2008

Serves 6 to 8 servings
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.