Jewish food took me a while to get the hang of. The combinations of flavors are very different and went against my grain at first. After few years of being a Shiksa, I got into the groove of it and found recipes that I really enjoy. This is one of those!
1 of a bag of egg noodles
1 lb container sour cream
1 1/2 lbs of cottage cheese
1/2 cup milk
1 1/2 teaspoons cinnamon
1. Preheat oven to 375 degrees. Bring water to a boil and cook the egg noodles for 5 minutes. You do not want them fully cooked.
2. While the noodles are cooking beat the eggs thoroughly. Mix in the sour cream, cottage cheese, and milk.
3. Put the egg mixture in a casserole dish and sprinkle 1 teaspoon of cinnamon on top. It is nice to get a little burst of cinnamon flavor, so it does not need to be evenly dispersed.
4. Put the pasta into the casserole dish as well. The consistency should be soupy and the noodles should be completely covered. If you need to, add a bit of milk until the noodles are submerged.
5. Add dollops of apricot preserves to the top, and another 1/2 teaspoon of cinnamon. Again, they do not need to be mixed in or evenly distributed.
7. Open the oven and add a layer of frosted flakes to the top. I know this sounds crazy but it adds a nice crunchy consistency and some sweetness. Bake for about 15-20 more minutes or until the frosted flakes begin to brown.
8. Serve hot. The egg mixture and noodles will have baked into more of a solid, but should still be moist. Enjoy!