Noodle Pudding Recipe -
Noodle Pudding Recipe
  • READY IN hrs

Noodle Pudding

Recipe by  

"This noodle pudding is a family favorite. The recipe has been passed to many friends. It can also be frozen and it travels well. Can be baked for 30 minutes, allowed to cool and then be frozen. Cut into serving size pieces before freezing. Defrost after freezing and then bake at 350 degrees for 30 minutes or until hot."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
  4. To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
  5. Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2003

I spent a lot of time this year, trying 5 different kugel recipees. By the time I'd tried them all, I finally figured out the main problem with all of them was: no directions to cover the darn thing while it was cooking. If, after the pudding is set, you want to brown the top, then turn the broiler on for a few minutes (2-3) and remove the cover. However, all of us came to the conclusion that the best was simply to leave it covered the entire time. This recipe had a particularly a nice taste, even though I had reduced the sugar to 3/4 cup. However, since I was making it for Passover, I didn't put in the graham crackers -- and don't ever remember having a Kugel with this in the past. This recipe, though, did give me the most important information to finally develop my own kugel which is what I was after: trying to recreate the taste and texture from my Bubbe (great grandmother). I did make quite a number of changes in the end, but without this one, I would never have figured it out at all.

Most Helpful Critical Review
Jul 14, 2003

I was disappointed. The cottage cheese stayed in lumps, the filling was sweet in between the noodles. It wasn't a dessert, and it wasn't a side dish. Thankfully, we halved it, and we still had a lot to throw out.


24 Ratings

Mar 31, 2003

This is sooo easy to make & it's sooo good to eat! I add black raisins for a change & it seems the kids compete for how many they get per serving!

Dec 15, 2006

This was the best noodle pudding I ever tasted and everyone that had it felt the same way!

Sep 11, 2003

This is fantastic and delicious. Preparation takes hardly any time at all. It goes a long way for those who desire a second serving. Thank You!

Dec 26, 2007

Every year we try a new noodle pudding and I usually do something to make it my own. With hardly any variation (I just had to change the topping due to shortage of graham crackers) my family said I had found THE ONE! Thanks for the great recipe!

Aug 31, 2010

I have made this kugel dozens of times and it gets rave reviews by everyone who has eaten it.

Nov 25, 2008

A wonderful recipe. I followed the recipe as written except that I used Angel Hair pasta (which I broke up into at least 1/3 pieces) because that's what I had) and it turned out great. A very nice offering when you're in a pinch. (I've only made this once so far, so I'm not sure, but I'm thinking that next time I make this, I'll omit the sugar and incorporate some thinly sliced onions as well as some shredded carrots and zucchini -- perhaps even some bell pepper slices, mushrooms (?) and sliced sausage -- and serve it either as a side dish or as a main meal, even. Smothered with cheese(s)? Sounds even better. JMTs


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 276 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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