- ½ pound wide kosher for Passover egg noodles
- ½ stick butter, melted
- 1 pound cottage cheese
- 2 cups sour cream
- ½ cup sugar
- 6 eggs
- 1 teaspoon ground cinnamon
- ½ cup raisins
- 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-inch-by-13-inch baking dish.
- Bake until custard is set and top is golden brown, about 30 to 45 minutes.
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