This recipe is a little bit of calorie-laden heaven that I got from my husband's grandmother. Nana is a wonderful lady and a FABULOUS cook. We are so blessed to have her in our lives! A note from Nana : "This is a pasta dish to be served with meat, fish or chicken. Definitely NOT a desert." But I beg to differ. I have been known to top it with whipped cream and have it for desert. Sorry Nana.
Nana's To-Die-For Noodle Pudding
Preheat oven to 350 F.
Butter a 9x13 casserole dish (yes, real butter)
In a blender mix:
1 1/2 sticks of melted salted butter (yes, it has to be butter, not a substitute)
1/2 pint sour cream
3/4 cup sugar
1/2 pint creamed cottage cheese
3 ounce package of cream cheese
2 teaspoons vanilla
Cook 12 ounces of broad egg noodles according to package directions.
Mix noodles and the yummy goodness from the blender in the 9x13 casserole.
Bake for 45-50 minutes.
This dish makes a fabulous side dish, but it's also pretty rockin' for desert, or for breakfast heated over the next morning.
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