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Marian’s Noodle Pudding
From the original The New Elegant But Easy Cookbook by Marion Burros and Lois Levine
Ingredients
  • 450 g 1 lb. broad egg noodles
  • 450 g 1 pint sour cream
  • 450 g 1 lb. cottage cheese
  • 1 cup milk
  • 2-1/2 teaspoons salt
  • 4-1/2 tablespoons sugar
  • 6 tablespoons melted butter
  • Crushed corn flakes
  • Pats of butter
Instructions
  1. Cook Noodles according to package directions. Drain and rinse with cold water. Mix with all of the other ingredients. Place in greased 9 x 13 shallow casserole.
  2. Marion Noodle Kugel 1
  3. Top with crushed corn flakes. Dot the cornflakes with pats of butter.
  4. You can refrigerate or freeze before baking. If you choose to do either, then put the corn flakes on the top after you bring the casserole to room temperature before baking.
  5. Bake at 375 for 1-1/2 hours.
  6. Marion Noodle Kugel 2