2000s Recipes + Menus
Ruth’s Mother’s Recipes: Noodle Pudding
Serves 4 to 6
April 2009
Mom had a friend who was an excellent cook, and we were lucky enough to spend most of the important holidays (Thanksgiving, Christmas) at her house. She was from the south, and I don’t think there was any dish that was beyond her abilities. Still, when I asked her for a recipe for my first cookbook, she came up with this very easy dish. I make it often, thinking of her.
- 1 8-oz. package medium noodles
- 1/2 pint cottage cheese
- 1/2 pint sour cream
- 1 stick butter or margarine
- 1/2 teaspoon Worcestershire Sauce
- salt and pepper to taste
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Boil noodles in salted water according to package directions and drain. Mix all ingredients using 3/4th stick of the butter. Season with a little salt, a lot of fresh ground pepper and 1/2 teaspoon Worcestershire Sauce.
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Put in a shallow casserole (approximately 6 x 10 x 1 1/2”). Dot with remaining butter. Bake in a 400º oven one hour or until well browned.
Cooks' Notes: Serve with meat or for a luncheon dish with salad. We even like it reheated for breakfast.
If you double the recipe, I recommend using two casseroles as this will give you extra portions of the brown crunchy sides.
Can be made ahead, refigerated and then cooked an hour before dining.
If you double the recipe, I recommend using two casseroles as this will give you extra portions of the brown crunchy sides.
Can be made ahead, refigerated and then cooked an hour before dining.
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