• May 22, 2013

WHSV - Recipes - Recipes

Noodle Pudding

This delicious side dish goes great with meats, fish or even vegetarian entrees. And it makes a wonderful brunch accompaniment.

Ingredients












(Makes 12 Servings):













Pudding

  • 1 pound (wide) egg noodles, cooked and drained

  • 6 eggs

  • 1 24 oz. container reduced fat cottage cheese

  • 2 sticks margarine, almost melted

  • 1 pint (16 oz.) reduced fat sour cream

  • 4 oz. softened low fat cream cheese

  • 1 Cup sugar

  • ¼ tsp. lemon juice
Topping

  • ½ stick (4 Tbsp.) margarine

  • ¼ cup sugar

  • 1 tsp. cinnamon (opt.)

  • 1½ cups crushed cornflakes

Directions


  1. Place cooked, drained noodles in a large bowl.


  2. Combine eggs, and remaining ingredients (not topping) in another bowl.

  3. Stir this egg/cheese mixture into the noodles.


  4. Pour the noodle mixture into a 9x13” greased casserole dish (or two 9x9” casserole dishes).


  5. Combine topping ingredients and sprinkle over noodles in dish.


  6. Bake for 45 minutes to 1 hour at 350º.


  7. A pick inserted in the center should come out clean.


  8. Let sit 10 minutes and cut into squares to serve.


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