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Noodle Pudding

Noodle Pudding

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
AGK1

AGK1

This noodle pudding is a family favorite. The recipe has been passed to many friends. It can also be frozen and it travels well. Can be baked for 30 minutes, allowed to cool and then be frozen. Cut into serving size pieces before freezing. Defrost after freezing and then bake at 350 degrees for 30 minutes or until hot.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
  4. To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
  5. Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Bubbe
57

Bubbe

3/31/2003

I spent a lot of time this year, trying 5 different kugel recipees. By the time I'd tried them all, I finally figured out the main problem with all of them was: no directions to cover the darn thing while it was cooking. If, after the pudding is set, you want to brown the top, then turn the broiler on for a few minutes (2-3) and remove the cover. However, all of us came to the conclusion that the best was simply to leave it covered the entire time. This recipe had a particularly a nice taste, even though I had reduced the sugar to 3/4 cup. However, since I was making it for Passover, I didn't put in the graham crackers -- and don't ever remember having a Kugel with this in the past. This recipe, though, did give me the most important information to finally develop my own kugel which is what I was after: trying to recreate the taste and texture from my Bubbe (great grandmother). I did make quite a number of changes in the end, but without this one, I would never have figured it out at all.

4PSUFAN
27

4PSUFAN

3/31/2003

This is sooo easy to make & it's sooo good to eat! I add black raisins for a change & it seems the kids compete for how many they get per serving!

Linda Stegman
26

Linda Stegman

12/15/2006

This was the best noodle pudding I ever tasted and everyone that had it felt the same way!

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