| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Casseroles | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Medium broad noodles |
| 1 1/2 | Sticks butter — divided | |
| 3 | Eggs | |
| 1 | 3-oz pkg. | |
| 3/4 | c | Sugar — divided |
| 1 | c | Milk |
| 1 | c | Apricot nectar |
| 1 | ts | Cinnamon |
| 6 | c | Cornflake crumbs |
| Cream cheese |
INSTRUCTIONS
1. Cook and drain noodles. While hot, add 3/4 stick butter. Mix until butter melts. 2. Beat eggs. Add to softened cream cheese and 1/2 cup sugar. 3. Mix milk and apricot nectar. Slowly add to cream cheese mixture. 4. Put noodles in greased glass baking dish. Pour cheese mixture over top. 5. Mix together 1/4 cup sugar, cinnamon and other half of butter. Add cornflakes. Sprinkle over top of casserole. 6. Bake at 350F. for 1 hour. DDMom Recipe By : Ellen Folks in the Baton Rouge Morning Advocate File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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