You may think Easter sweet treats are all about those chocolate eggs that you hide around the house for the kids to find (or not). But in our family, it’s about Noodle Pudding!
This is no mashugana. And it’s notkugel! It’s noodle!
Have you heard? I’m famous! Well, sort of. I’m the Queen Of Noodle Pudding. In my family that is. Fame in any form is fun. My fame only continues as long as I keep making the noodle pudding. Every Holiday, including Easter, I am tasked with bringing the noodle pudding. And this year is no exception. So, with the help of my sous chef Tom, who is also my sweet-treat husband, we set to work. I’m calling him the King of Noodle Pudding from now on. We’ll share the crown.
Now, don’t get confused. Mine is one of those familiar dairy dishes with cream cheese, sour cream and lots of butter, but NO raisins. I hate raisins. My Aunt Miriam made her noodle pudding with raisins, and that’s where my love for noodle pudding ended. That is until my old friend Sheila gave me the best noodle pudding recipe EVER! It’s easy to make. Easy as pudding! Enjoy!
GAIL’S NOODLE PUDDING
Bake 325 for 40 minutes (can be covered and placed in fridge ahead of time.)
When ready to eat – heat in the oven for another 30 minutes at 325.
- 1 lb broad egg noodles boiled 8 minutes and drain
- 6 eggs or 4 xtra large
- 1 cup sugar (set aside 4 Tablespoons)
- 2 sticks sweet butter (set aside 4 Tablespoons)
- ¾ pound cream cheese mashed
- 1 pt sour cream (2 cups) room temperature
2 cups corn flake crumbs-mix with the set aside 4T butter and 4T sugar. Make when ready to use
Beat on low, eggs and sour cream, add sugar and melted butter, add mashed cream cheese (does not have to be perfectly smooth). Mix with cooked and drained noodles, pour into 12×14 buttered casserole. Spread corn flake topping and bake in preheated oven 325 for 40 minutes, and serve. Also can cover with aluminum foil leave in refrigerator and cook next day, uncovered, in preheated oven 325 for 40 minutes. Freezes well, cooked. Enjoy!