8 oz. fine egg noodles
1/4 lb. butter
5 eggs, beaten
2 lb. cottage cheese (lg. curd)
12 oz. can crushed pineapple, drained
1 pt. sour cream
3/4 c. sugar
1/2 tsp. salt
1 tsp. vanilla

Cook noodles according to directions and drain. Melt butter. Pour half into baking dish. Put noodles into mixing bowl. Add remaining butter, drained pineapple, salt and vanilla; mix well. Fold sour cream into beaten eggs and add to mixture. Finally add cottage cheese and sugar, stirring gently until blended.

Pour into a 10x13x2 inch baking dish over melted butter. Bake at 425 degrees for 45 minutes or until top and sides are light brown. Let cool and cut into 2 1/2 inch squares. Can be served hot or cold. Makes approximately 30 squares.