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Ingredients
- 1/2 lb. thin egg noodles cooked and drained
- 6 eggs beaten
- 1/4 cup sugar
- 6 tablespoons melted butter
- 1 cup sour cream
- 2 cups milk
- 1 lb. cottage cheese
- 1/2 lb. farmer’s cheese
- 1/4 lb. cream cheese
- 1/2 teaspoon salt
- Topping:
- 1/2 cup crushed blanched almonds
- 1 tablespoon melted butter
- 2 tablespoon brown sugar
- 2 tablespoon apricot jam
Directions
- Mix together the eggs with the sugar, melted butter, sour cream, milk, cottage cheese, farmer’s cheese, cream cheese and salt.
- Add the cooked noodles and pour into a 9 x 13” casserole pan. Bake at 350 degrees for 30 minutes. Mix topping ingredients.
- Spread over the casserole and return to the oven for another hour at 350 degrees.
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