- Two 16-ounce packages broad egg noodles
- 2 tablespoons margarine
- ½ cup sugar
- Three 3-ounce packages cream cheese, softened
- 5 large eggs
- 3 cups whole milk
- 1 tablespoon pure vanilla extract
- ½ cup golden raisins
- ½ cup (1 stick) margarine, melted
- 1 cup corn flakes, crushed
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1 cup canned crushed pineapple, drained
- Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish.
- Cook the noodles in a pot of lightly salted boiling water with a little oil until soft but not mushy. Drain, return to the pot, and toss with the 2 tablespoons margarine. Set aside.
- In a large mixing bowl, cream together the sugar and cream cheese. Add the eggs, milk, vanilla, raisins, and melted margarine and mix well. Add the cooked noodles and toss with a wooden spoon. Pour the noodles into the prepared baking dish.
- To make the topping, combine all the ingredients in a medium-size bowl, mixing well. Spread evenly over the noodles.
- Bake until the top is golden brown and crunchy, 45 to 60 minutes. Serve hot.