by David Goodman
Serves: 8-12 people. Preparation time: 20 minutes. Cook time: 30 minutes.
- 16 oz. Cottage Cheese
- 16 oz. Sour Cream
- ¾ C. Sugar (more/less to taste)
- ¼ t. Cinnamon (extra for top)
- 12 oz. Wide Egg Noodles
- 8 T. Margarine or Butter (softened and cut in pieces or melted)
Boil the Egg Noodles 1-2 minutes less than the package directions. While Noodles cook, mix the Cottage Cheese, Sour Cream, Sugar and Cinnamon in a large bowl. Add the hot drained Noodles and Butter. Mix well.
Put in greased 2 qt. casserole, sprinkle extra Cinnamon on top. Bake at 350°F, uncovered for 30 minutes or until hot.
Note: You can prepare this in advance and refrigerate until ready to cook. If cooking from refrigerated, allow up to 1 hour until hot.
”Noodle Pudding” - This is an old family recipe handed down for several generations and adapted as the times and ingredients dictated. Despite the “Pudding” name, this is served as a side dish.
