4 eggs
1 tsp. salt
1 lb. small curd cottage cheese
1 1/2 tsp. vanilla
1 large can sliced peaches, drained well
cinnamon
1 c. sugar
2 c. sour cream (1 lb.)
1/2 lb. (2 sticks) melted butter
1 (20 oz.) can crushed pineapple, drained well
1 lb. wide egg noodles, cooked

Beat together eggs and sugar. Add drained canned fruit. Mix in the rest of the ingredients. Sprinkle with cinnamon as desired. This uses 2 (9 x 13-inch) pans, but can be made as 1 large casserole in a lasagna size pan.

Bake at 350°F for 1 1/2 hours, uncovered.

Note: Can use paper towels to dry the canned fruit.