- 4 eggs
- 3/4 cup firmly packed brown sugar
- 1 cup cottage cheese
- 1 cup sour cream
- 1/4 cup butter, melted
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 cup chopped walnuts, toasted
- 8 ounces wide egg noodles (Kosher for Passover), cooked al dente
Preheat oven to 350°F. Lightly spray a 13 x 9-inch baking pan with cooking spray; set aside.
In a large bowl, beat eggs until frothy, about 1 minute. Add brown sugar; continue beating until well mixed, about 1 minute.
Add cottage cheese, sour cream, melted butter, orange zest, cinnamon, salt and nutmeg. Continue beating until well mixed, about 1 minute. Stir in dried cranberries, walnuts and cooked egg noodles. Mix well. Pour into prepared baking pan.
Bake 45 to 50 minutes or until top is light brown. Serve warm or cold.
Makes 10 servings.