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1 pound broad
egg noodles
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1 cube butter or margarine melted
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5 eggs (save half for topping)
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1/2 cup sugar
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1 1/2 cups crushed corn flakes, for topping
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1 12-ounce carton sour cream
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1/2 pound dry cottage cheese
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1 20-ounce can crushed pineapple, well
drained
Cook and drain noodles until slightly under
done. In a large bowl, combine eggs, sour
cream, cottage cheese, pineapple and half
the melted butter. Mix well and add noodles.
Mix until well coated.
Butter a large casserole (9x12x2) and empty
contents of bowl into it.
Mix the crushed corn flakes with butter and
sprinkle on top. Bake in a 350 degree
preheated oven for about an hour.
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