Grandma Katy's Noodle Pudding

Grandma Katy's Noodle Pudding

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Darla O.


This pudding tastes best when served warm, nevertheless it is delightful served cold.


☆☆☆☆☆ 0 votes

1 Hr


  • 8 oz
    egg noodles (broad type)
  • 3 qt
    cold water
  • 3
  • 8 oz
    sour cream (no substitutions)
  • 8 oz
    milk (at least 2 percent)
  • 8 oz
    cottage cheese, small curd
  • 2 oz
    butter, melted
  • 1/2 tsp
  • 3/4 c
  • 1 tsp
    vanilla extract (real)
  • 1/4 c
    raisins (soaked for 5 minutes in boiling water)

How to Make Grandma Katy's Noodle Pudding


  1. This is a mmm mmm good traditional Noodle Pudding my Jewish Grandma with Ukrainian heritage made. She was an awesome cook and had a flair for Southern Comforting Jewish food. Having lived till 16 in Little Rock AK

    In a large soup pot bring water to a boil and add salt. As soon as the water reaches a full boil, add noodles. Stir several times during cooking to prevent sticking. Cook for 8 minutes. Remove from fire, drain away water and set aside.
  2. In a large mixing bowl, beat whole eggs until lemon colored, about 2 minutes. Add melted butter and cottage cheese. Mix thoroughly. Add rest of ingredients and stir a few times
  3. Butter the sides and bottom of a 3 qt casserole dish or 2 glass pie plates. Then pour noodles into prepared buttered container(s) and bake in preheated 325 degree oven for one hour.

Printable Recipe Card

About Grandma Katy's Noodle Pudding

Course/Dish: Pasta Sides Puddings
Main Ingredient: Pasta
Regional Style: Jewish

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