Ingredients
1 lb. wide egg noodles
4 large eggs
16 oz. cottage cheese
1 pint sour cream
1 stick butter
cinnamon
Preparation
While noodles are cooking-beat eggs. Add sour cream, cottage cheese, 1 t. salt and a dash of pepper. Blend until fairly smooth.
Grease 8 x 11 pyrex dish. Put in drained noodles. Dot with almost all of the butter. Mix it around. Pour mixture and mix with noodles. Dot remaining butter on top. Sprinkle the top with cinnamon. Bake at 375 for 1 1/2 hours. FREEZES WELL!
