Noodle Strudel

Kelley W 1

"My mom used to make this for a light lunch, but I could eat it anytime. have no idea where she got the recipe from, but its one of my favorites."
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1 h 20 m 12 servings yields 1 9x13
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Original recipe yields 12 servings



  • Prep

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  1. Cook egg noodles in boiling water 5-10 minutes; drain and rinse in cold water.
  2. Beat eggs with sugar. Add sour cream, cottage cheese and pineapple-mix well.
  3. Add egg noddles and mix gently.
  4. Pour into sprayed 9x13 pan, sprinkle with corn flakes and bake at 350 for 1 hour. This dish is good to eat both hot and cold.
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