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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
  • 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.
  • 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.