Total Time: 50 min
Prep: 5 min
Cook: 45 min
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
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.
