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Aunt Marcella's Noodle Pudding Recipe

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This recipe for Aunt Marcella's Noodle Pudding, by , is from The Hennessey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Coletta Hennessey

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. Mueller's Broad Egg Noodles
1 cup white sugar
1tsp. vanilla extract
1 small can evaporated milk
4 eggs
1 pound creamed cottage cheese ( If you can get pot cheese, it is better)
1/4 pound (1 stick) sweet or salted butter

Directions:
Directions:
Cook noodles according to package directions, set aside.
Melt butter and place half in the bottom of a Pyrex lasagna pan. The glass pan is the only way to go with this recipe. Set aside the other half for mixing with the rest of the ingredients.
In a large mixing bowl, place the 4 eggs and slightly beat them, then add remaining butter, sugar, vanilla, cheese and noodles, carefully pour into the Pyrex dish and pour the whole can of evaporated milk over the top of the pudding. DO NOT MIX IN. It will form a crispy top to the pudding.
Bake in a 325 oven for about 1 1/4 to 1 1/2 hours.
The pudding will be set and the top will be golden brown as well as the sides as you will see through the glass pan.

Number Of Servings:
Number Of Servings:
Depends how hungry you are.
Preparation Time:
Preparation Time:
Depends how many cooks are in the kitchen.
Personal Notes:
Personal Notes:
Our family likes this served warm. I will eat it any way I can get it. It is a real artery buster but once or twice a year, couldn't hurt!

 

 

 

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