Ingredients

(Work: 10 minutes. Total: 1 hour 15 minutes)

1 pound wide egg noodles

1/2 cup salted butter, cut into pieces

1 cup sugar

1/2 cup raisins

8 ounces crushed pineapple, undrained

1 teaspoon salt

6 large eggs, beaten

Strawberries, for garnish (optional)

Heat oven to 350 degrees F. Cook egg noodles in a large pot of boiling, salted water until done. Drain and transfer to a large bowl; toss with butter, sugar, raisins, pineapple, and salt; allow to cool slightly. Add eggs to noodle mixture, stirring to combine.

Transfer noodle mixture to a 9-by-13-inch pan and bake until golden, 45 to 50 minutes, covering with foil the last 10 minutes to prevent over-browning. Allow to cool, about 15 minutes, before cutting into squares. Garnish with strawberries, if desired. Serves 12.

Per serving: 345 cal, 12g fat (6g sat), 306mg sodium, 52g carb, 145mg chol, 9g protein, 2g fiber

NOTE: If making for Passover, substitute Passover margarine for the butter and use Passover noodles.

The story behind Mike's recipe:

Noodle Kugel*