This is one of those fun recipes where there are really no rules to what you put in. It all depends on your taste. It’s quite fattening, but really delicious. Easily feeds six people & can be served hot or cold. Noodle Pudding goes great with Beef, Pork or Chicken. Don’t try this with low fat or reduced fat ingredients, it’s just no fun to eat that way.
- One pound of wide egg noodles
- 3 packages of 8oz. Philadelphia Cream Cheese
- 1 stick of salted butter
- 1 (15oz) box of golden raisins (or two boxes if you like raisins)
- 1 cup of sour cream
- 1 cup of cottage cheese
- 1/4 cup of sugar (If you like your noodle pudding on the sweeter side, make it ½ cup of sugar)
- ¼ cup of vanilla extract
- 3 eggs
- Some vegetable oil (for boiling the noodles & coating the baking pan)
- A pinch of salt for boiling the noodles
Place the cream cheese and butter in a mixing bowl (large enough to add all of the other ingredients, including the noodles), & let the bowl sit on the counter for about an hour, give or take, (so you can easily mix the cream cheese & butter together). Once you feel that the butter can be mixed with the cream cheese, mix by hand. Add the raisins, sour cream, cottage cheese, sugar, vanilla & continue mixing until smooth. DO NOT ADD THE EGGS. Taste the mixture. If you want it sweeter, add some more sugar. After you are satisfied with the taste, add in the eggs & mix again.
Boil the noodles with a pinch of salt and a drop of oil. Do not over-cook the noodles. Strain but do not rinse off the noodles. Add the hot noodles to the cream cheese mixture & mix everything together. Be careful, the noodles will be hot. When thoroughly mixed together, place the mixed noodles in a greased baking pan. I usually use a 9x9x4(h). Place the baking pan, uncovered in a pre-heated oven (heated to 375). Bake until golden brown. Personally, I like my noodle pudding on the crunchy side.