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Published: Sunday, 12/30/2012

Dinner Tonight: Noodle Casserole

Noodles, sour cream, cream cheese, eggs and butter — what’s not to like? Nancy Kelly, from Holland, sent in this recipe for noodle casserole, which she notes is also a kugel, a traditional Jewish dish from Eastern Europe. She applauds its versatility, writing that it “can be served hot or cold, as a main or side dish.”

Noodle Casserole

1 cup cottage cheese (do not use low- or nonfat)

1 cup sour cream (low-fat is OK)

8 ounces cream cheese, room temperature (low-fat is OK)

5 large eggs, beaten

1 stick margarine or butter, melted

½ cup honey

1 teaspoon ground cinnamon

½ teaspoon salt

16 ounces wide noodles, cooked

2 cups chopped apples (about two large)

½ cup raisins

Preheat oven to 350°.

In a large bowl, mix together cottage cheese, sour cream, cream cheese, eggs, margarine, honey, cinnamon, and salt, blending well. Add cooked noodles, apples, and raisins, and mix well. Spoon into a greased 13-by-9-inch pan.

Bake 50-55 minutes.

Yield: Serves 12

— Nancy Kelly

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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