Recipe courtesy of Michele Urvater
Monday to Friday Pecan and Sour Cream Noodle Pudding
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
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.