P1060783.jpgPassover is here again and we are all on the lookout for dishes that can be served during this flour-less holiday that taste good! My friend Maggie gave me this noodle pudding family recipe years ago and it is a true keeper. I have made a few adjustments to make it Passover friendly.
Give it a try this week!
the BEST Passover Noodle Pudding:
12 Oz. wide, curly egg noodles (or matzoh or potato starch noodles if for passover)
6 eggs, beaten
1/2 lb cream cheese
1 1b cottage cheese
1 pint sour cream
6 TBS melted butter (or Margarine if for Passover)
1/2 cup sugar
dash salt
1/4 lb melted butter
1/2 cup sugar
2/3 graham cracker crumbs (or matzoh meal if for Passover)
Mix above ingredients except for topping together in a bowl.
Mix topping ingredients in a second bowl.
Cook noodles according to directions. Mix all ingredients except topping ingredients together, adding eggs last. Spoon into 3 quart casserole dish and top with the topping sprinkled evenly over top and bake at 350 degrees for about 45 minutes to one hour, or until top starts to turn golden brown. Make sure it is in the middle rack of the oven. If top gets too brown too quickly, cover with foil and continue cooking, removing foil a few minutes before the 45 minutes-one hour are up. This dish is so sweet and rich that it can also be a dessert. Enjoy!
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.