“An egg-noodle, dried fruit and nut casserole that is perfect for dessert when warm and even better the following morning for breakfast when chilled. Enjoy!”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350°C.
  2. Chop (by hand or food processor) raisins, apricots, apple and nuts.
  3. In medium bowl, soak chopped fruit/nuts in white wine for ~15 minutes.
  4. Cook noodles according to package directions, drain, and toss with butter in large bowl.
  5. Combine sugar, nutmeg and cinnamon, mix well.
  6. Combine sugar and spices to fruit/nut/wine, mix well.
  7. Carefully separate egg yolks from egg whites, beat egg whites with electric mixer on high until stiff peaks form, then mix in with butter-coated pasta.
  8. In medium sized bowl, mix egg yolks, sour cream and cottage cheese, then add sugar/fruit/nut/wine, mix well.
  9. Slowly add yolk/dairy/sugar/spices/fruit/nut/wine mixture to pasta/butter/egg whites in large bowl, mix well.
  10. Pour into greased (spray is fine) 2 quart or larger casserole pan, preferably glass, cover with tin foil, ventilated with fork.
  11. Cook at 350 C for 40 mins, remove tin foil, cook for another 10 minutes.
  12. Remove from oven, let set for 15 mins, serve warm.
  13. Refrigerate leftovers, and enjoy it chilled as well!

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