Ingredients
1 (8 ounce) package wide passover egg noodles
6 eggs
5 tablespoons unsalted butter, melted
1/2 cup sugar
1 (8 ounce) can crushed pineapple, with juice
1-1/4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) can sliced pineapple, drained
Method:
Boil noodles in boiling salted water just until softened; do not cook through (leave abit al-dente 
). Rinse, and drain.
Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles. Spread into a greased 9×13-inch baking pan. Place pineapple rings decoratively over the top.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until golden.
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