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SERVES:
Makes 1 9x13-inch baking dish

INGREDIENTS:

• 1 12-ounce bag wide egg noodles


• 2 cups cottage cheese


• 2 cups sour cream


• 4 large eggs, lightly beaten


• 1 tsp ground cinnamon


• 1/2 cup golden raisins


• 1/2 cup chopped walnuts


• 1/2 cup maple syrup


• 1 medium apple, cored and thinly sliced in bite size pieces

Butter for greasing 1 9x13-inch baking dish

PROCEDURE:

Preheat the oven to 350 degrees and butter one 9 x 13-inch baking dish.

Bring a large pot of water to a boil and add 1 12-ounce bag of wide egg noodles to that.

Cook the noodles according to the directions on the bag and then drain them through a colander, run cold water on them and drain well once again.

While you are keeping your eye on that process use a large mixing bowl to combine 2 cups cottage cheese with 2 cups sour cream, 4 lightly beaten large eggs, add 1 tsp ground cinnamon, 1/2 cup golden raisins, 1/2 cup chopped walnuts, 1/2 cup maple syrup and add 1 cored and thinly sliced apple and mix to combine.

Once the noodles are cooked, well drained and cooled down a bit, add those to the mixing bowl and toss to coat.

Add that mixture to the buttered baking dish, spread it out and place the tray on the center rack of the preheated oven.

That will take just about 45 minutes to bake and it will be a light golden brown on top and just firm to the touch when it is done.

HINTS:

Use low fat sour cream and cottage cheese if you like. Substitute light brown sugar for the maple syrup if you wish. This is especially good served warm for a Sunday brunch.