1 lb wide egg noodles
2, 8 oz blocks cream cheese, softened
1 lb 4% small curd cottage cheese
1 1/2 cups sugar
1 stick butter, melted
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup dried cherries (I used a 6 oz package which was a little over 1 cup)
Preheat oven to 350 and grease a baking dish that is bigger than 9x13 (I used the next size up).
Boil the noodles for just 5-7 minutes, not all the way cooked. Drain in a colander.
In a very large bowl beat the cream cheese until fluffy. Add cottage cheese and beat for another minute. Scrape down sides of bowl. Add sugar, melted butter, and beat, scraping down sides again. Add the eggs, one at a time, beating between each egg. Add cinnamon, vanilla, and mix. Stir in dried cherries. Finally, mix in the drained egg noodles, carefully mixing until incorporated. Pour into prepared baking dish and bake for 1 hour. Check to see if the center is set. You may need up to 30 minutes more until the center is set and sides are browned. Serve hot or warm.