1 lb. wide noodles (not completely cooked and well drained)
6 eggs
1 pt. sour cream
1/4 - 1/2 lb. cottage cheese
1/2 c. sugar
3 c. milk
1/4 tsp. vanilla extract
1/2 c. raisins (golden preferably)
1 med. size can crushed pineapple
4-5 handfuls crushed corn flakes (optional)

1. Drain noodles.

2. Beat eggs, sugar, cheese, sour cream, milk and crushed pineapple (with juice).

3. Mix and blend well with the noodles.

4. Pour into a large, well greased pyrex baking dish.

5. Dot well with butter. Sprinkle with cinnamon over all surfaces (optional).

6. Sprinkle with crushed corn flakes (optional).

7. Bake in 375 degree oven for 60-90 minutes. Should be bubbly, well browned and knife inserted in middle should be somewhat dry.

8. Can be frozen - defrost before being reheated. Don't use corn flakes if it is to be frozen.