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Ingredients
- 1/2 cup golden raisins
- 1/2 lb. broad egg noodles
- 4 Tbs. unsalted butter (1/2 stick), melted
- 16 oz. cottage cheese
- 2 cups crème fraîche
- 4 large eggs, beaten
- 1 tsp. pure vanilla extract
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
Details
Servings 6
Preparation
Step 1
Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.
Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.
Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.
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