Tasty Tuesday: Noodle Pudding

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
4 eggs

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. 

Creamy Chicken Noodle Bake Recipe

I mentioned on Plurk this morning that I was going to make turkey noodle bake for dinner tonight.  Someone requested the recipe, so here it is!  Now, I know, I titled this "Creamy Chicken Noodle Bake", but I've discovered over the years that the two can be pretty much interchangeable, which is great for our family, since my hubby is a butcher, and we seem to go on "runs" of different kinds of meat.  Basically, it's whatever is on sale, discontinued, or being gotten rid of for whatever reason.

8 oz egg noodles uncooked
4 C hot water
4 chicken bullion cubes
6 tablespoons butter or margarine
6 tablespoons flour
1 teaspoon salt
1 teaspoon paprika
pinch pepper
4 C diced, cooked chicken or turkey
3 tablespoons parsley flakes
2 C shredded cheese (I use cheddar, or whatever is onhand)

Preheat oven to 350 deg F.  Prepare noodles according to package directions, drain.  Dissolve bullion cubes in hot water and reserve.  In saucepan, melt butter or margarine; stir in flour and seasonings.  Slowly add reserved chicken bullion water.  Cook and stir over low heat until thickened.  Add all ingredients but cheese, tossing gently to mix.  Pour into a greased 13"x9"x2" pan.  Sprinkle shredded cheese on top. Bake for 35 to 45 minutes until hot and bubbly.  Refrigerate any leftovers.  Makes 6-8 servings.