Preheat oven to 325 degrees. Place cooked and drained noodles in ungreased 13x9 glass baking dish.
- 1 package cooked egg noodles
- 1 pound shredded cheddar cheese
- 2 cups ricotta cheese
- 2 cups sour cream
- 3/4 stick butter
- 3 Tablespoons honey
- 3 eggs
- crumbled cashew pieces (for topping)
Pour ricotta cheese into mesh strainer; allow excess moisture to strain out. Mix ricotta, sour cream, and cheddar cheese, reserving about 1/2 c. of the shredded cheese for the top. Melt butter and honey together and add to cheese mixture. Add eggs and blend all ingredients together until well mixed. Pour mixture over noodles and stir until evenly distributed. Top casserole with reserved cheddar cheese and crumbled cashew pieces and bake at 325 degrees for 30-35 minutes, until completely set. Let stand for 5 minutes before cutting and serving.
This is wonderful as a brunch dish. I have made it low-carb by substituting a box of Dreamfield's Penne Pasta for the egg noodles. It tastes just as good and nobody even notices the difference! Enjoy!
Mr Breakfast would like to thank annie_kay for this recipe.
Recipe number 1550. Submitted 10/12/2005.