This traditional Jewish dish
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- 1 pound medium egg noodles
- 1/2 pound (2 sticks) butter
- 1 1/2 cups sugar
- 6 eggs well beaten
- 2 teaspoon vanilla
- 1 (16-ounce) container sour cream
- 1 (16-ounce) small curd cottage cheese
- 4 ounces cream cheese
- cinnamon graham crackers
1Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside. Place about 1/3 box of graham crackers into a resealable plastic bag and crush into chunky crumbs; set aside.
In a large pot, boil noodles for 7 minutes; drain and return to pot.
Add ingredients, one at a time, mixing to melt into noodles. Pour mixture into prepared baking dish.
Bake 30 minutes. Remove from oven; top with graham cracker crumbs and bake about 15 minutes more or until a knife inserted in center comes out clean.
Some people insist it's not noodle pudding without raisins, so feel free to add 1/2 cup raisins to mixture before baking. It's up to you.