1/2 lb. med. cooked noodles, drained
6 eggs
1 c. sugar
1 lb. creamed cottage cheese
1/2 lb. cream cheese
1 c. sour cream
1 1/2 c. milk
6 tsp. melted butter
1 tsp. vanilla
1 tsp. salt

(Wherever possible, I use low-fat products; cut back on sugar to 1/2 cup; and 1/2 teaspoon salt)

Put cooled noodles in 9x13 greased pan. Beat 1/2 the amount of recipe in blender - 2 times (1/2 and then 1/2 again). The liquid will go into a large mixing bowl. Mix thoroughly.

Before adding to noodles, sprinkle with cinnamon and slivered almonds. Bake at 350 degrees 1 to 1 1/2 hours. Check with toothpick for doneness. Can be frozen.