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Noodle Pudding

1/2 pound noodles broad
3 large eggs
3/4 cup milk
2 tablespoons milk
1/2 pint sour cream
1/2 pound cottage cheese
23 cup sugar
1 cup raisins, seedless
1 teaspoon vanilla extract


Cook and drain noodles. Combine beaten eggs, milk, sour cream, cottage cheese, sugar, raisins, and vanilla. Add to noodles and put in well-greased baking pan. Dot top with margarine or butter and sprinkle with sugar and cinnamon mixture. REFRIGERATE OVERNIGHT BEFORE BAKING. Bake at 350F (180C) covered for 1 hour, then uncovered until brown, about 1/2 to 3/4 hour. Serve warm, either as an accessory to meat instead of potatoes or as a dessert with coffee.

Source: recipeland.com