1 cup 1% low-fat cottage cheese
32 ounces egg substitute
8 ounces low-fat sour cream
3/4 cup raisins
1/2 cup sugar
2 tablespoons reduced-calorie margarine -- melted
1 teaspoon ground cinnamon
1/4 teaspoon salt
16 ounces unsweetened sliced peaches drained and coarsely chopped
8 cups cooked egg noodles
12 ounces uncooked
Vegetable cooking spray
1/3 cup coarsely crushed cornflakes
Preheat oven to 350ºF.
Combine first 9 ingredients in a large bowl; stir well. Add
noodles; toss gently to coat.
Spoon mixture into a 13 x 9-inch baking dish coated with
Sprinkle cornflakes over noodle mixture; cover and bake at
350ºF for 30 minutes. Uncover and bake an additional 10 minutes.