Serve this recipe as part of a brunch or buffet. You can adjust the sweetness to your liking, or make a savory version by omitting the sugar entirely.

Serves: 8Hands-on: 5 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8


  • 1 package (12 oz.) yolk-free egg noodles
  • 2 Tbsp. butter, melted
  • 1 container (16 oz.) reduced-fat cottage cheese
  • 1 container (16 oz.) reduced-fat sour cream
  • 2 eggs, beaten
  • 2 egg whites
  • 1⁄2 cup sugar
  • 2 Tbsp. vanilla extract


  • Preheat the oven to 350°F and spray a 9-by-13-inch casserole dish lightly with nonstick spray. Cook the noodles according to the package directions, then drain and rinse with cold water; drain again.
  • Combine the noodles, butter, cottage cheese, sour cream, eggs, egg whites, sugar, and vanilla in a large bowl. Pour the mixture into the prepared casserole dish.
  • Bake the mixture for 1 hour until it bubbles and begins to brown.