5 cups Skinner® Extra Wide Egg Noodles
3 each eggs
1 cup small curd cottage cheese
1/2 cup sour cream
1/4 cup butter, melted
1/2 cup sugar
1 tsp ground cinnamon
1/4 cup lemon juice
1 Tbsp grated lemon zest
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground nutmeg
1/4 cup raisins (optional)
1 cup bread crumbs
1/3 cup chopped nuts

Cooking Directions:

1.  Heat oven to 375º F. 

2.  Butter 8-inch square baking dish. 

3.  Prepare noodles according to package directions; drain.

4.  In medium bowl, beat eggs; stir in cottage cheese, sour cream, 2 tablespoons melted butter, sugar, cinnamon, lemon zest and lemon juice, vanilla, salt, nutmeg, and raisins (optional). Fold in hot noodles. Pour mixture into prepared pan.

5.  In small skillet, heat remaining butter; cook bread crumbs and nuts, stirring occasionally, until crumbs are golden. Sprinkle over noodle mixture. Cover; bake 25 minutes. Uncover; bake 10 minutes. Serve warm, top with sweetened whipped cream, if desired.