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. 

Tasty Tuesday: Rich Turkey Vegetable and Noodle Soup

Rich Turkey Vegetable and Noodle Soup

2 quarts turkey broth
1 cup cut up potatoes
1 cup cut up carrots
1 cup cut up celery
1/4 cup chopped onion
1 package frozen baby lima beans
1 teaspoon salt
1 cup *UNCOOKED* egg noodles
2 cups cut up cooked turkey meat

In a large pot, put broth, vegetables, salt and noodles.  Simmer for 15 minutes.  Add turkey, heat through and serve with crusty bread. 

This recipe also came from my darling Uncle Linford.  How lucky we were to have him in our family, and have so many fond memories from my childhood of spending time with him and his family!