This is my Mom’s recipe and she’s been making this for as long as I can remember and it’s Aaamazing! The perfect amount of sweetness without being too sweet. No, it is not categorized as “healthy” but as the saying goes…everything in moderation. I had to share the recipe because that’s how good it is! I love when the top gets super crispy because there’s nothing better than picking off those crunchy noodles! It’s also super easy and everyone loves it! Noodle pudding is one of those side dishes that is so versatile. Great for any holiday! Serve for breakfast, brunch, or any holiday dinner! I guarantee it will be a winner! Make it ahead, put in fridge and just bake when serving. You can also bake fully, freeze and reheat. If you’re lucky enough to have leftovers, try it cold right out of the fridge…YUM!
Best Noodle Pudding
1/2 lb. medium noodles
3/4 cup sugar
1 lb. cottage cheese (low fat is fine)
1/2 pint sour cream (low fat is ok here too)
1 teaspoon vanilla
1/4 cup butter melted
1/2 cup raisins
cornflakes, about 2 handfuls (for sprinkling on bottom and top)
cinnamon for sprinkling on top
Preheat oven to 350 degrees.
Boil noodles, drain and rinse with cold water.
Beat egg and sugar together in a bowl.
Add cottage cheese, sour cream an vanilla, continue to mix until combined.
Use 1/2 of the melted butter and add to bowl, mix well.
Fold in noodles and raisins to mixture.
Using a 9×13 oven to table or foil pan, add the rest of the melted butter on bottom and sprinkle cornflakes over the butter.
Add noodle mixture to pan, spread evenly.
Sprinkle cornflakes and cinnamon on top.
Bake for 1 hour.
Cool for 5-10 minutes before slicing into squares.*
*If you make this ahead and plan to freeze, you can either slice it before you freeze it or wait until you are serving.