1 pound wide egg noodles
2 teaspoons sea salt
6 tablespoons butter, softened + 1/3 cup butter, softened for topping
16 ounces cream cheese, softened
1 cup sugar
1 cup sugar
2 cups small curd cottage cheese
2 cups sour cream
6 eggs, separated
1 cup golden raisins
3 teaspoons cinnamon
3 tablespoons rum
3 tablespoons rum
11/2 cup apples, peeled and chopped
1/2 cup golden brown sugar
PURE
- Set oven to 350 degrees.
- Set shelf to lowest position.
- In a small bowl pour the rum over the raisins. Set aside.
- Spray a 13 x 9-inch baking dish with PURE.
- Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
- In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
- Add in the cottage cheese and sour cream; blending well.
- In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
- Pour this mixture over the egg noodles in the bowl; mix to combine.
- Mix in the chopped apples and raisins (rum and all); blend well.
- In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
- Pour into prepared baking dish.
- Add a loose foil tent to prevent pasta from crisping.
- Bake for 45 minutes.
- In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
- After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
- Return to oven and bake another 30-45 minutes.
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