1 (16 oz.) pkg. egg noodles, 1/2-inch wide
4 T. butter
1/3 c. chopped onion
1/2 c. cottage cheese
1/2 c. sour cream
1 egg, beaten
2 T. sugar
1/2 tsp. salt
pepper to taste
1/2 c. corn flakes
8 strips bacon, fried to taste
Cook the egg noodles in boiling salted water until just tender,
5 to 10 minutes. While the noodles cook, sauté the onion in the butter until translucent (but not brown). Remove
from heat. Butter or spray a 2-qt. casserole dish. Preheat the oven to 350 degrees. Drain the noodles when
tender, then toss in a large bowl with the onion and butter. Mix the cottage cheese, sour cream and egg together.
Stir in the sugar, salt and pepper. Mix well with the noodles. Empty the noodles into the casserole dish and bake,
uncovered, 20 minutes. Sprinkle on the corn flakes and bake 5 to 8 minutes more, until the corn flakes are toasty brown.
Top each serving with 2 strips of bacon. Serves 4.