• 1 package medium noodles
• 1 pound Kosher creamed cottage cheese
• 3 egg yolks
• ¼ pound Kosher butter, melted
• ½ pint Kosher sour cream
• 7 tbsp sugar
• 1 tsp cinnamon
• 1 20-ounce can crushed pineapple
• 1 18-ounce jar apricot and pineapple
• cornflake crumbs
• Melted butter

1. Boil the noodles in water as directed on package. Drain.
2. Mix with remaining ingredients except preserves and cornflake crumbs.
3. Put one half of this mixture in a 9 x 13-inch baking pan.
4. Top with one half of the preserves, placing one tsp every 2 inches.
5. Add remaining mixture.
6. Repeat topping with other half of the preserves.
7. Mix cornflake crumbs with small amount of melted butter and sprinkle over the casserole.
8. Cover the dish with foil and bake around 40 minutes at 350°.
9. When done, uncover a few minutes to brown.
10. Serves 6

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