| 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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