This sweet noodle pudding is the perfect make-ahead dairy casserole for Jewish holidays or brunch.
Preheat the oven to 350 degrees F. Grease a 9-inch x 13-inch pan. You can use a bit of the melted butter, oil, or cooking spray.
Cook the noodles according to the directions on the package, for no more than the minimum specified time. Mix with the melted butter and set aside.
Beat the eggs and add the sugar, mixing until well-combined. Then add the drained fruit, sour cream, cottage cheese, vanilla, and salt. Mix all those ingredients and add the noodles and butter. Mix again.
Pour the mixture into the buttered pan. Bake uncovered for one hour (top should be browned and getting crispy), then cover with foil and bake another 30 minutes.
Most packages of noodles are 12 ounces, so this recipe calls for about 1 1/3 packages.
The noodles should be "parboiled" so that they are just barely softened. They will continue to cook in the casserole.