APPLE RUM RAISIN NOODLE BAKE

Apple-Raisin Noodle Bake
1 pound wide egg noodles

2 teaspoons sea salt

6 tablespoons butter, softened + 1/3 cup butter, softened for topping

16 ounces cream cheese, softened
1 cup sugar

2 cups small curd cottage cheese

2 cups sour cream

6 eggs, separated

1 cup golden raisins

3 teaspoons cinnamon
3 tablespoons rum

11/2 cup apples, peeled and chopped

1/2 cup golden brown sugar

PURE

Set oven to 350 degrees.
Set shelf to lowest position.
In a small bowl pour the rum over the raisins. Set aside.
Spray a 13 x 9-inch baking dish with PURE.
Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
Add in the cottage cheese and sour cream; blending well.
In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
Pour this mixture over the egg noodles in the bowl; mix to combine.
Mix in the chopped apples and raisins (rum and all); blend well.
In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
Pour into prepared baking dish.
Add a loose foil tent to prevent pasta from crisping.
Bake for 45 minutes.

While casserole is baking:

In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
Return to oven and bake another 30-45 minutes.

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