Recipe courtesy of Dave Lieberman
Total:
50 min
Active:
5 min
Yield:
6-8 servings
Level:
Easy
Total:
50 min
Active:
5 min
Yield:
6-8 servings
Level:
Easy

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

Watch how to make this recipe.

Preheat oven to 375 degrees F.

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.

Bake until custard is set and top is golden brown, about 30 to 45 minutes.

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