Ingredients

1 POUND WIDE EGG NOODLES

1 STICK UNSALTED BUTTER

1 POUND LARGE CURD COTTAGE CHEESE

1 PINT SOUR CREAM

1 CUP WHOLE MILK

1/2 CUP GRANULATED SUGAR

4 LARGE EGGS

1 TABLESPOON PURE VANILLA

EXTRACT

PINCH SALT

1/4 CUP CRUSHED CORNFLAKES

2 TABLESPOONS LIGHT BROWN SUGAR

Preparation

  1. SPRAY PAN SET ASIDE
  2. BOIL NOODLES 6 MIN. DRAIN
  3. BLEND REMAINDER INGREDIENTS IN LARGE BOWL
  4. ADD AL DENTE NOODLES TO ABOVE MIX WELL
  5. POUR INTO PREPARED PAN AND TOP WITH COMBINED CORNFLAKES AND BROWN SUGUAR REFRIGERATE OVERNIGHT
  6. BAKE IN 350 DEGREES OVEN 1 HOUR
  7. COOL THEN REFRIGERATE UNTIL COLD CUT INTO 16 SQUARES THEN WARM UP AGAIN AND SERVE