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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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May be a day ahead. Very rich in dairy and quite good at brunch with a glazed ham as the side dish. The fruit adds a special touch. Ingredients:
1/2 lb. medium egg noodles |
3 tablespoons of butter |
1 8 ounce package of cream cheese |
1/2 lb. dry curd cottage cheese |
1/2 cup of dairy sour cream |
3 eggs, separated |
1/2 teaspoon of salt |
1/2 cup of sugar |
1 teaspoon of cinnamon |
1 cup of sliced apples |
1/3 cup of broken walnuts (again, i use the pecans instead) |
1 teaspoon of grated lemon rind |
1/2 cup of white raisins |
Directions:
1. Cook egg noodles according to package directions; drain.
2. Toss with the butter in a large bowl.
3. Beat the cheeses together until smooth, add the beaten egg yolks and mix very well. Add cheeses/sourcream and eggs to noodle mix/ Stir well.
4. Add remaining ingredients, EXCEPT the egg whites.
5. Beat the egg whites until stiff, Fold into the noodle mixture.
6. Pour into a greased casserole.
7. Bake 45 minutes at 350 degrees uncovered.
8. Serve.
9. **dry curd cottage is similar to farmer's or pot cheese. I don't know what they call it in other regions of the country. Publix sells a dry curd that isn't soupy with liquid and it is a personal preference.
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