Marion's Noodle Pudding

[Swisskaese]

Marion's Noodle Pudding

Serves 8 as Side.

This recipe is the noodle kugel that my mother makes. It comes from the first cookbook she was given as a wedding present and the first one she ever owned, the Elegant but Easy Cookbook. My mother didn't know how to boil water when she was married.

• 1 lb Broad egg noodles
  
• 1 pt Sour cream
  
• 1 lb Cottage cheese
  
• 1 c Milk
  
• 2-1/2 tsp Salt
  
• 4-1/2 tsp Sugar
  
• 6 T Melted butter
  
• Corn flakes, crushed to cover casserole
  
• Pats of butter
  

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. Top with crushed corn flakes. Dot the corn flakes with pats of butter.

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.

Bake at 375 for 1-1/2 hours.

Keywords: Side, Brunch, Jewish, Easy, Lunch, Pasta, Kosher, Cheese, Dinner

( RG1262 )