1/2 pound wide kosher for Passover egg noodles (GF noodles if you need them)
1/2 stick butter, melted (Smart Balance or Earth Balance Sticks)
1 pound cottage cheese (Lifeway Farmers Cheese)
2 cups sour cream (0% Greek yogurt)
1/2 cup sugar (Raw Sugar)
1 teaspoon ground cinnamon
1/2 cup raisins
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
Recipe courtesy of Dave Lieberman
Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/noodle-kugel-recipe.html?oc=linkback