Description
A sweet baked egg-noodle casserole with creamy cottage cheese custard, raisins, cinnamon, and a crisp cornflake topping.
Ingredients
16 ounces wide egg noodles
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
16 ounces full-fat cottage cheese
16 ounces sour cream
6 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 cup raisins
1 cup lightly crushed cornflakes
2 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
Instructions
1. Heat the oven to 350°F. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
2. Cook the egg noodles for about 2 minutes less than the package directs. Drain thoroughly, then toss with 4 tablespoons of melted butter.
3. Beat the softened cream cheese until smooth. Whisk in cottage cheese, sour cream, eggs, sugar, vanilla, salt, and 1/2 teaspoon cinnamon.
4. Fold the buttered noodles and raisins into the dairy mixture. Pour into the prepared baking dish and smooth the surface.
5. Combine cornflakes, 2 tablespoons melted butter, brown sugar, and the remaining cinnamon. Sprinkle evenly over the casserole.
6. Bake for 50 to 55 minutes, until the edges are golden and puffed and the center is gently set. Rest for 15 minutes before slicing.
Notes
Cook the noodles only to al dente so they do not become soft during baking.
Soften the cream cheese before mixing for a smooth filling.
The center may have a slight jiggle when the pan leaves the oven; it finishes setting as it rests.
Refrigerate leftovers within 2 hours and reheat to 165°F.
Nutrition
- Serving Size: 1 square
- Calories: 490 kcal
- Sugar: 29 g
- Sodium: 390 g
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 155 mg