Pineapple Raisin Dessert Kugel

In ' Heirloom Baking with the Brass Sisters'. Circa 1930s

• Ready In: 1 hr 25 mins
• Serves: 16

Ingredients

• 1 (12 ounce) package  wide egg noodles
• 2  cups cottage cheese
• 1⁄2 cup brown sugar
• 1  cup sour cream
• 4  eggs, beaten
• 1⁄2 cup butter, melted
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 1  teaspoon vanilla
• 1  cup  canned pineapple chunk, drained
• 1  cup raisins

• Topping

• 3  tablespoons butter, melted
• 4  tablespoons brown sugar

Directions

1. Position oven rack in the middle of oven; preheat to 350°.
2. Coat a 9 x 13 inch ovenproof glass baking dish with vegetable spray.
3. Cook noodles according to package directions and drain thoroughly.
4. Add drained noodles to a big bowl; mix in cottage cheese, brown sugar, and sour cream.
5. Add eggs, butter, salt, nutmeg, cinnamon, and vanilla; mix to combine.
6. Roll pineapple in paper towels to remove excess moisture.
7. Chop coarsely and fold into noodle mixture; fold in raisins.
8. Turn mixture into baking dish.
9. Topping: pour melted butter on top and sprinkle with brown sugar.
10. Bake 50-55 minutes or until kugel bubbles and noodles on top turn golden brown.
11. Place on rack to cool; serve hot or cold with sour cream.
12. Store covered with wax paper in the refrigerator.