|1% cottage cheese||1 Cup (16 tbs) (Low-Fat)|
|Egg substitute||8 Ounce (4 Cartons)|
|Low fat sour cream||8 Ounce (1 Carton)|
|Raisins||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Reduced calorie stick margarine||2 Tablespoon, melted|
|Ground cinnamon||1 Teaspoon|
|Canned sliced peaches in juice||16 Ounce, drained and coarsely chopped|
|Cooked egg noodles||8 Cup (128 tbs) (About 12 Ounces Uncooked)|
|Vegetable cooking spray||1 Tablespoon|
|Coarsely crushed cornflakes||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°.
Combine first 9 ingredients in a large bowl; stir well.
Add noodles; toss gently to coat.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle crushed cornflakes over noodle mixture; cover and bake for 30 minutes.
Uncover and bake an additional 10 minutes.
Serving size: Complete recipe
Calories 6088 Calories from Fat 1113
% Daily Value*
Total Fat 127 g195.7%
Saturated Fat 40.3 g201.4%
Trans Fat 0.6 g
Cholesterol 928.4 mg309.5%
Sodium 1783.4 mg74.3%
Total Carbohydrates 1040 g346.5%
Dietary Fiber 45.1 g180.3%
Sugars 281.3 g
Protein 203 g405.4%
Vitamin A 85.8% Vitamin C 290.3%
Calcium 102.9% Iron 171.4%
*Based on a 2000 Calorie diet