Updated on 3 May 2002 to be more
accurate to the original. Thanks, Vicki!
Yield: 12-15 servings
Time: 30 minutes preparation + refrigeration overnight, 50-60
Difficulty Level: Moderately Easy
- 1 Package wide Egg noodles
- 1 stick of margarine or butter
- 2 Packages Cream cheese (16oz)
- 16 oz cottage cheese
- 16 oz sour cream
- 4 eggs
- 1 cup milk
- 2 tsp vanilla
- 1/4 cup sugar (a little more to taste if needed)
- some brown sugar (about 1/4 cup - 1/2 cup)
- corn flakes (several handfulls)
- 12-15 Pecan Halves (optional)
Cook noodles according to directions on package. Drain. Add margarine.
Add in cream cheese, mix, then cottage cheese, mix, then sour cream
and mix well. Add beaten eggs and mix well. Next, add milk, vanilla
and sugar. Add a little bit of brown sugar also (about half a cup).
Put in a 9x13 pan and sprinkle with crushed corn flakes and top
with brown sugar. You can also put a pecan half on top of each square
that you would be cutting. Refrigerate overnight to set. Cook at
350 degrees for about 50-60 minutes or until done. Yum!
Recipe Story: Ron's Aunt Vicki in Massachusetts gave Ron
this recipe. It was her mom's recipe that she made for every holiday
except Passover. It's another favorite of Ron's to make. It's very