Served as main course. Vegetarian dish. Speciality: Low Sodium diet.

16 ounces Cottage Cheese

1 (16 ounce) container Sour Cream

1 cup Sugar

5 Eggs or Egg Substitute, equivalent

1/2 cup Butter or Margarine, melted

2 (16 ounce) cans Apricot halves, drained

1 (12 ounce) package wide Egg Noodles, cooked and drained

1 teaspoon ground Cinnamon

1 teaspoon Sugar

In a large mixing bowl stir Cottage cheese, sour cream, 1 cup of sugar, eggs and melted butter or margarine until well blended. Chop 1 can of apricots. Stir chopped apricots and egg noodles into cheese mixture. Pour into a 13 x 9 inch pan that has been sprayed with cooking spray. Top with rest of apricots. Mix cinnamon and 1 teaspoon sugar together and sprinkle over the top. Bake for 1 hour at 350 degrees or until golden and bubbly. Cool for 5 minutes.

Preparation time: 20 minutes

Cooking time: 1 1/2 hours

Serves: 10

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