Title: Pineapple Noodle Kugel
Categories: Casserole Ethnic
Yield: 6 Servings

1	lb	Cooked extra wide noodles
1	lb	Cottage cheese
6	tb	Butter
6	tb	Sour cream
8		Eggs, separated
1	c	Sugar
1	ts	Cinnamon
	ds	Salt
2	cn	Crushed pineapple, drained .
		Use 1 lb 4 oz cans

Combine all ingredients except egg whites. Beat egg whites and fold into batter. Pour into 9" x 13: glass baking pan. Sprinkle a little extra cinnamon on top. Bake 1 hour at 350.

Note: Folks raved and wanted recipe. I used yolk-less noodles, no fat cottage cheese, sour cream and butter. Next time I will try it with egg beaters. I really don't think the eggs needed to be separated.

From the kitchen of Janice and Henry Kasten

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