Marilyn Reynolds
8 ounce egg noodles medium width cooked and drained
1 large cream cheese
stick butter
4 eggs
2 cups milk
1 tablespoons sugar
1/2 cup raisins, also cinnamon
Crush corn flakes on top and dot with butter
Bake 350 degrees 1 1/2 hours
Corrections from Marilyn's cookbook and Pam's comments below:
ReplyDeleteCOOK ACCORDING TO PACKAGE, THEN SET ASIDE:
8 OZ. EGG NOODLES, medium width cooked and drained (Pennsylvania Dutch brand egg noodles, if possible, not really wide ones)
Cream together when softened:
8 OZ. CREAM CHEESE (1/3-less-fat Philly brand OK; regular Philly better)
1 STICK BUTTER (regular salted, no unsalted)
ADD:
4 EGGS (beat after each egg is added, one at a time, scraping bowl)
ADD:
2 c. MILK (2% is OK, whole is better)
3 T. SUGAR (that's tablespoons)
1 t. SALT (that's teaspoon)
ADD NOODLES AND RAISINS NOW. COMBINE MIXTURE.
1/2 c. RAISINS, also cinnamon (golden raisins; no cinnamon in Marilyn's)
CRUSHED CORN FLAKES on top and dot with butter (Use plenty of cornflakes to nearly cover the top and dot with 1-2 T. butter)
Bake 350 degrees, 35-45 minutes in a buttered casserole 9x9 or slightly larger. If doubling recipe use 9x13 or slightly larger and increase cooking time to about an hour. Test for doneness by inserting knife between side and center. It should come out wet but clean, not creamy.)