Gather the ingredients.
Cook the noodles according to the package instructions. When done cooking, drain the noodles and set aside.
Preheat the oven to 350 degrees.
Combine the cottage cheese, milk, sour cream, butter, 1 tablespoon cinnamon, 1/2 cup sugar, eggs and salt.
Stir in the noodles.
Stir in the raisins and chopped apricots.
Place in a 9 x 12 inch dish. I find that a ceramic one prevents sticking.
Sprinkle with the remaining teaspoon of cinnamon and 2 tablespoons of sugar.
Sprinkle the slivered almonds on top.
Place in the oven and bake until firm, about an hour.
- 1/2lb Broad egg noodles
- 2.0c Milk
- 2.0c Cottage cheese
- 1.0c Sour cream
- 1/3c Butter, melted
- 2.0tsp Cinnamon
- 1/2c Sugar
- 3.0 Eggs
- 1.0tsp Salt
- 1/4c Raisins
- 1/4c Dried apricots, chopped
- 1/4c Slivered almonds
- 2.0Tbsp Sugar, for sprinkling in top
San Francisco, California