Ingredients 8 ounces noodles, medium 6 eggs, well beaten 1 1/2 pounds cottage cheese 1/2 pound cream cheese, softened 1/2 cup sugar 2 cups milk, whole
1 cup sour cream 2 teaspoons vanilla 6 tablespoons margarine, melted Cinnamon and sugar, for topping
Instructions Cook noodles according to package directions, but cook only 5 minutes or less. Do not overcook. Drain and set aside. Melt margarine in 11x14 inch baking pan. Mash softened cream cheese until smooth; combine with the rest of the ingredients, adding noodles last. Swirl margarine so that baking pan is completely covered. Pour excess margarine into the pudding mixture. Bake in 325 degree oven for 1 hour. Remove and sprinkle with cinnamon-sugar mixture. Return to oven and continue baking an additional 15 minutes. Variations for toppings are crushed pineapple, graham cracker crumbs, or drained pineapple chunks.
Description This "kugel" is really a custard with noodles and just scrumptious.
Notes This is very custard-like with noodles and has less noodles than most noodle puddings. It is outstanding. It can be frozen but is at its best fresh. Top with sour cream, if desired. We often make it in advance up to the additional 15 minutes. Then we take it out of the oven to come to room temperature and bake for the additional 15 minutes.
Source Freda Opper friend of Dorothy Sherman's, my mother-in-law.
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