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1 lb. egg noodles
6 eggs, separated
1 cup sugar
2 tsp. vanilla
1 whole orange, grated and juiced
1 pint sour cream
1 pint cottage cheese
4 Tbsp. butter, cut into chunks
Cook noodles, drain. Beat egg yolks, gradually adding sugar, vanilla, orange rind, orange juice, and sour cream. Fold in cottage cheese.
Add egg noodles.
Beat egg whites until stiff, fold into above mixture. Put chunks of butter in with the mixture.
Grease a 3 quart or larger casserole. Bake 350º for 1 hour.
Can make 1 day ahead and held in refrigerator.
©Sally Bernstein, 2006