Monday To Friday Pecan And Sour Cream Noodle Pudding

Recipe Ingredients

4 cups	792g / 27oz	Medium size egg noodles - cooked
3		Eggs - lightly beaten
1 teaspoon	5ml	Vanilla
1/4 cup	40g / 1.4oz	Dark brown sugar
1/4 cup	59ml	Sour cream
1 cup	146g / 5.1oz	Cottage cheese smoothed in a food processor
2 tablespoons	30ml	Unsalted butter - melted
1 cup	146g / 5.1oz	Toasted pecans - (1/4 pound), chopped
1 cup	160g / 5.6oz	Golden raisins

Recipe Instructions

Preheat oven to 350F. Cook noodles for 5 minutes, then drain, rinse under cold water and drain again. Lightly butter a 9-inch square pan. In a bowl whisk the eggs and vanilla together.

Add the sugar, sour cream, cottage cheese, whisk in melted butter and raisins. Fold in cooked noodles and turn into prepared baking pan

Bake for about 30 minutes or until eggs have set. Let stand for 5 minutes before serving. Dust with cinnamon if you wish.

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6531

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