Today is my mother’s 65th birthday and yesterday was my mother-in-law’s 90th birthday. Two great ladies celebrating two great milestones. Happy birthday Mom and Boldog születésnapot Anyós!
My mother did not know how to boil water when she got married and someone was smart enough to give her the Elegant but Easy cookbook for a wedding gift. This cookbook helped my mother become the great cook she is today and one of her signature Shavuot recipes from this cookbook is Marion’s Noodle Pudding. I was never a fan of kugel, but this creamy and slightly tart noodle pudding is delicious, elegant and oh so easy to make.
When I proposed making this dish to my husband a few years ago he kind of sneered and said in his cute British public school accent, “I really dislike noodle kugels.”. I told him he hadn’t had this one and had to give it a try. He did and he really likes it. It is great for a brunch or served as a side dish with fish.
I would like to take this opportunity to thank Marian Burros, one of the cookbook authors, for putting this recipe in her cookbook 47 years ago. It has been a family favourite which always takes me home when I make it. I love you Mom!
This recipe is not low in calorie, but I make it with low calorie cottage cheese, sour cream and milk and it still tastes great.
- 450 g 1 lb. broad egg noodles
- 450 g 1 pint sour cream
- 450 g 1 lb. cottage cheese
- 1 cup milk
- 2-1/2 teaspoons salt
- 4-1/2 tablespoons sugar
- 6 tablespoons melted butter
- Crushed corn flakes
- Pats of butter
Cook Noodles according to package directions. Drain and rinse with cold water. Mix with all of the other ingredients. Place in greased 9 x 13 shallow casserole.
Top with crushed corn flakes. Dot the cornflakes with pats of butter.
You can refrigerate or freeze before baking. If you choose to do either, then put the corn flakes on the top after you bring the casserole to room temperature before baking.
Bake at 375 for 1-1/2 hours.