LYNN'S EASY NOODLE PUDDING
This pudding is super easy to make, a great dish to bring along for a pot luck, and can be served warm, cold, or reheated. It was my late Mom's recipe that she brought to everyone's home. She was always begged by family and friends to PLEASE make this. It was, and still is, a staple at the holiday table for us.
Provided by Lobbylady
Categories Side Dish
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10 to 12 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 13x9 inch baking dish.
- Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter.
- Mix the remaining 1/2 cup sugar with the cinnamon. Sprinkle over the noodles.
- Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 57.4 g, Cholesterol 107.9 mg, Fat 19.9 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 11.7 g, Sodium 229.2 mg, Sugar 26.6 g
NOODLE PUDDING
Whenever I bring this creamy dish to gatherings, it always prompts recipe requests. The surprising sweetness comes from apricot nectar, and everyone enjoys the golden buttery topping. -Eileen Meyers, Scott Township, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar., Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 173mg cholesterol, Sodium 342mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 1g fiber), Protein 10g protein.
NOODLE PUDDING
This baked pudding is also called kugel. It's made with noodles and often eaten during Jewish holidays. Serve it as a side dish with meat and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
- In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.
AUNT SYLVIA'S NOODLE PUDDING
Recipe Courtesy of Lisa Delange
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 4 to 6 side dish serving
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
- Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
- Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.
APPLE NOODLE PUDDING
I really don't remember the source of this recipe, but I've been making it for many years and it's always a hit. It's virtually dairy free, so it can be served with meat, or as dessert.
Provided by andrews nana
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook and drain noodles.
- Add rest of ingredients.
- Top with lemon juice.
- Sprinkle on corn flake crumbs and cinnamon sugar mixture.
- Bake for 1 hour at 350.
- Cut into squares.
Nutrition Facts : Calories 268, Fat 9.9, SaturatedFat 2, Cholesterol 78.7, Sodium 242.3, Carbohydrate 42.8, Fiber 1.4, Sugar 25.8, Protein 4.1
NOODLE PUDDING
Unlike the other noodle puddings that I have seen on this website, this recipe is more like individual casseroles than a pudding. It is savory instead of sweet. Egg noodles, mixed with sour cream, cottage cheese and Cheddar cheese then topped with a buttery panko crust and baked. I got this recipe out of the February 2011 Country living magazine.
Provided by Crafty Lady 13
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F In a small bowl, toss panko with melted butter and set aside. Butter six 1-cup ramekins.
- In a large bowl, combine remaining ingredients. Divide noodle mixture between prepared ramekins and top with reserved bread crumbs. Bake for 1 hour. Serve hot.
Nutrition Facts : Calories 400.8, Fat 17.3, SaturatedFat 9.9, Cholesterol 69, Sodium 776.6, Carbohydrate 45.4, Fiber 2.4, Sugar 3.1, Protein 15.9
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