Egg Noodle Bake with Golden Raisins
12 oz. Medium or Fine Egg Noodles, uncooked
16 oz. low-fat cottage cheese
1 cup low-fat sour cream
1 tbsp. butter
1 medium onion, diced
2 egg whites
1 1/2 cups low-fat milk
1/2 cup raisins or sultanas
2 tbsp. sugar
1/2 tsp. cinnamon
Prepare pasta according to package directions; drain. Rinse under water and drain again.
Preheat oven to 350 F. In a large bowl, combine the noodles with the cottage cheese and sour cream and set aside. Melt the butter in a small skillet. Add onion and sauté over medium heat until soft, about 5 minutes. Combine onion with noodles. Beat egg whites in a medium bowl for 30 seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles.
Lightly grease a 1 1/2-quart baking dish with oil or cooking spray. Spoon noodle mixture into the dish. In a small bowl, combine sugar and cinnamon and sprinkle over noodles. Bake noodles until firm and browned on top, about 55 minutes. Serve hot from the oven or at room temperature.