Rich, creamy, comfort food that’s perfect for holidays, celebrations, and if you have any leftovers — which is unlikely — a wonderful breakfast. You can substitute golden raisins, sour cherries, or small cubes of peeled, cored apple for the cranberries.
Recipe developed for C&H Pure Cane Sugar.
12 ounces wide egg noodles
12 tablespoons unsalted butter, melted
5 large eggs, lightly beaten
2 cups sour cream
2 cups small curd, whole milk cottage cheese
1 cup C&H granulated sugar
1 tablespoon vanilla extract
4 teaspoons ground cinnamon
1 1/2 cups dried cranberries
1 cup heavy whipping cream
1 teaspoon ground cinnamon
Preheat oven to 350 F. Generously butter a 9- by 13-inch Pyrex baking dish with 2 tablespoons of the butter. In a large pot of boiling salted water, cook the noodles according to the package directions. Drain and toss with 4 tablespoons of the melted butter.
In a large bowl combine the eggs, sour cream, cottage cheese, sugar, vanilla, cinnamon and remaining 6 tablespoons of butter. Add the buttered pasta and the cranberries and toss well.
Transfer the noodle mixture to the baking dish. Drizzle the cream over the noodles and sprinkle with cinnamon. Bake until the top is golden, the sides are bubbling, and the center is set, about 1 hour. Let sit 15 minutes before serving. Serve hot, warm or at room temperature.