1 lb. wide egg noodles
4 eggs, lightly beaten (if eggs are sm. use 5)
2 lbs. cottage cheese
1/2 tsp. salt
1 tbsp. sugar
3/4 c. milk
1/4 lb. sweet butter
1 to 1 1/2 c. white raisins, washed and dried with paper towel

Makes 10 to 12 generous side-dish servings.

Boil noodles in usual manner. While noodles are cooking, mix cottage cheese, eggs, salt, sugar, and milk in a large bowl. Drain noodles and rinse in hot water; drain well and return noodles to cooking pot with the butter. Mix until butter is melted and noodles are coated. Add cheese mixture and mix well. Stir in raisins. (If mixture looks dry, stir in up to 1/4 cup more milk.) Pour into buttered pan (9 x 13 x 2 inch) and bake at 350 degrees for 50 to 60 minutes. (Top should just start to brown.) Allow to cool 10 minutes, then cut into squares and serve at once or cool completely and serve at room temperature. Can be made ahead and reheated in oven or microwave.