Noodle Pudding

Also known as noodle kugel, this old school recipe is one of my favorites. This one comes from my Mothers cook book
Servers approximately: 10 people
Chef Ginzu Difficulty Level (1 blade = easy; 5 blades = very difficult): 1 blade


  • 1 pkg 12 oz. medium size noodles
  • 1/2 pint sour cream
  • 8 oz. pkg temptee whipped cream cheese
  • 1 8 oz. pkg small curd cottage cheese
  • 1/2 cup sugar
  • 3 cups milk
  • 4 extra large eggs
  • 1 stick of butter, melted
  • Corn Flakes
  • Brown Sugar
  • Cinnamon


  1. Cook noodles until done
  2. Beat eggs
  3. Mix in cream cheese, sour cream, cottage cheese, butter and sugar
  4. When mixed in well, do not beat ingredients in, mix them well Add milk
  5. Mix in noodles and put in large baking pan. 9 x 12 will do or you can also use ramekins to make individual servings.  Spray pan/ramekin with Pam first.
  6. Make a mixture of crushed corn flakes, brown sugar and cinnamon to taste (about 3 cup of cornflakes, approximately 1/2 cup brown sugar and 2-3 tbsp cinnamon).
  7. Sprinkle generously on top and bake in350 oven for 1 hour

Note: The above picture is a single serving style made in an individual ramekin. The below picture is what it would look like if you made it in a rectangular baking pan

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