I got this fun recipe from a lady I worked for while we lived in Baltimore. She was a sweet Jewish lady who taught me many things, but most of all she taught me that we must love and accept everyone as they are. Every year about Passover I make this Noodle Pudding and give her a phone call!
Sweet Noodle Kugel
1/2 pound wide egg noodles
1 Tablespoon Salt
1 pound cottage cheese
2 cups sour cream
1/3 cup sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 stick butter, melted
1/2 cup raisins, Optional
Preheat oven to 375 degrees F. Butter a 13×9 pan.
In a large sauce pan bring about 16 cups of water to a boil. Add about 1 Tablespoon Salt to the water; add the noodles stir BUT only cook for only 4 minutes. Strain the noodles from water.
In a large mixing bowl combine the cottage cheese, sour cream, sugar, eggs, salt and cinnamon and whisk until combined. There will be lumps because of the cottage cheese. Add in the drained noodles, butter, and raisins stir gently to combine. Pour the noodle mixture into a buttered 9 x 13-inch baking dish.
Bake until the custard is set, a table knife inserted into the middle comes out clean. The top will be golden brown, about 30 to 45 minutes.
**To make this Gluten Free use Gluten Free Noodles. I like the pasta made from Corn and Quinoa instead of Rice.
To make as a side dish instead of a dessert; reduce the sugar to 2 Tablespoons and leave out the cinnamon and raisins.
You can half the recipe just use a 9×9 pan.