Monday to Friday Pecan and Sour Cream Noodle Pudding

Total Time:
40 min
Prep:
5 min
Cook:
35 min

CATEGORIES
Ingredients
  • 4 cups cooked medium size egg noodles
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/4 cup dark brown sugar
  • 1/4 cup sour cream
  • 1 cup cottage cheese, smoothed in a food processor
  • 2 tablespoons unsalted butter, melted
  • 1 cup (1/4 pound) toasted pecans, chopped
  • 1 cup golden raisins
Directions

Preheat oven to 350 degrees. Cook noodles for 5 minutes, then drain, rinse under cold water and drain again. Lightly butter a 9-inch square pan. In a bowl whisk the eggs and vanilla together. Add the sugar, sour cream, cottage cheese, whisk in melted butter and raisins. Fold in cooked noodles and turn into prepared baking pan

Bake for about 30 minutes or until eggs have set. Let stand for 5 minutes before serving. Dust with cinnamon if you wish.

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    Sour Cream Noodle Bake

    Recipe courtesy of Ree Drummond