Recipe courtesy of Michele Urvater

Monday to Friday Pecan and Sour Cream Noodle Pudding

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


  1. 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
  2. Bake for about 30 minutes or until eggs have set. Let stand for 5 minutes before serving. Dust with cinnamon if you wish.