Noodle Pudding
This is good because it can be served hot, cold, or at room temperature. It can be dessert or side dish. And it can be made the day before and kept in refrigerator. It also freezes.
1 bag (12 oz. wide egg noodles...found in Jewish food section)
16 oz. carton cottage cheese
16 oz carton sour cream
4 eggs
2 cups milk
1 Tbsp. Liquid vanilla extract (otherwise known as vanilla)
½ tsp salt
½ cup golden raisins (if desired)
8 oz. Crushed pineapple (if desire)
½ cup sugar
Cook noodles per instructions on package. Drain.
Blend 1 cup cottage cheese and 1 cup sour cream. Add vanilla and salt. Add sugar, milk, eggs, raisins. Mix with noodles. Put in 9x12 pan, or 9x13 pan.
Bake at 400 degrees about 45 mins-1 hour, until firm in center.
Note: For dessert you can use more sugar....for side dish, less, and eliminate the raisins if you want.
1 bag (12 oz. wide egg noodles...found in Jewish food section)
16 oz. carton cottage cheese
16 oz carton sour cream
4 eggs
2 cups milk
1 Tbsp. Liquid vanilla extract (otherwise known as vanilla)
½ tsp salt
½ cup golden raisins (if desired)
8 oz. Crushed pineapple (if desire)
½ cup sugar
Cook noodles per instructions on package. Drain.
Blend 1 cup cottage cheese and 1 cup sour cream. Add vanilla and salt. Add sugar, milk, eggs, raisins. Mix with noodles. Put in 9x12 pan, or 9x13 pan.
Bake at 400 degrees about 45 mins-1 hour, until firm in center.
Note: For dessert you can use more sugar....for side dish, less, and eliminate the raisins if you want.