- 1 package (12 oz.) dried wide egg noodles
- 1 cup panko crumbs
- 2 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 9 eggs
- 2/3 cup sugar
- 1 container (15 oz.) small curd cottage cheese (whole)
- 1 1/2 cups sour cream
- 1 cup butter, melted
- 2 teaspoons vanilla
- 1 1/2 teaspoons grated orange peel
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 350°F. Generously grease a 13- x 9- x 2-inch baking dish. Set aside.
Cook noodles according to package directions, except reduce cooking time to about 5 minutes. Stop cooking the noodles when they are not quite done. Drain. Set aside. Meanwhile, in small bowl toss together panko, the 2 tablespoons butter and the 1/2 teaspoon cinnamon. Set aside.
In large bowl whisk eggs until combined. Add sugar. Whisk until sugar dissolves. Stir in cottage cheese, sour cream, milk, the 1/4 cup butter, vanilla, orange peel, the 1 teaspoon cinnamon and salt. Fold in noodles.
Pour noodle mixture into prepared dish, evenly distributing noodles in egg mixture. Sprinkle crumb mixture on top. Bake 40 to 55 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes. Serve warm.