Norwegian Noodle Pudding Recipes

NORWEGIAN PUDDING

Steps:

• For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
• Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
• Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
• Remove from the heat and stir in the vanilla extract.
• For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
• Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.

JEWISH PINEAPPLE NOODLE PUDDING

Steps:

• 1. Make noodles according to package. Combine ingredients. add to noodles. Toss in big bowl and mix well(lightly). Pour into 9x13-inch glass dish. Sprinkle lightly with cinnamon. Bake at 350^ for 50 minutes. Do not cover.

BEST EVER NOODLE PUDDING

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside. Place about 1/3 box of graham crackers into a resealable plastic bag and crush into chunky crumbs; set aside. In a large pot, boil noodles for 7 minutes; drain and return to pot. Add ingredients, one at a time, mixing to melt into noodles. Pour mixture into prepared baking dish. Bake 30 minutes. Remove from oven; top with graham cracker crumbs and bake about 15 minutes more or until a knife inserted in center comes out clean. Note Some people insist it's not noodle pudding without raisins, so feel free to add 1/2 cup raisins to mixture before baking. It's up to you.

NOODLE PUDDING

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
• In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.

NOODLE PUDDING

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar., Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160°.

NOODLE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
• To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
• Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.

GRANDMA'S NOODLE PUDDING (KUGEL)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
• With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
• Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.

NOODLE PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease a 13 by 9 by 2 inch pan. In a large bowl whisk the eggs, sour cream, melted butter/margarine, vanilla, lemon juice, and sugar until blended. Gently fold in the raisins, sliced apples, and cooked noodles. Pour the mixture into the greased pan, using a rubber spatula to even out the surface. Sprinkle with cinnamon. Bake 1 hour and twenty minutes or until golden brown. Let cool before cutting into squares. Can be served cold or at room temperature.

NOODLE PUDDING

Steps:

• Preheat oven to 350°F.
• Cook noodles in a large saucepan of boiling salted water* until tender, then drain well in a colander and toss with butter in a bowl.
• While noodles are cooking, whisk together eggs, cottage cheese, sour cream, salt, and white pepper in a large bowl. Stir in noodles.
• Transfer to a buttered deep 1-quart baking dish and bake in middle of oven until firm, 45 minutes to 1 hour.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

LYNN'S EASY NOODLE PUDDING

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10 to 12 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 13x9 inch baking dish.
• Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter.
• Mix the remaining 1/2 cup sugar with the cinnamon. Sprinkle over the noodles.
• Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.

NOODLE PUDDING

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm the milk, butter, 1 teaspoon cinnamon, 1/2 cup sugar and the salt. Continue cooking until butter melts, then remove pan from heat; cool. Meanwhile, butter a 4-to-6-cup baking dish and put cooked noodles and raisins, if using, in it; toss gently to combine.
• Add eggs to cooled milk mixture and whisk; pour this mixture over noodles and sprinkle top with remaining sugar and cinnamon.
• Bake for 45 minutes, or until a thin-bladed knife inserted in center comes out clean, or nearly so; center should be just a little wobbly. Run under broiler for about 30 seconds if you like a browned top. Serve warm or at room temperature.

NORWEGIAN NOODLE PUDDING

Steps:

• Boil noodles in salted water until just barely tender. Strain the noodles and rinse with cold water; place in bowl.
• Melt the butter and put half in a large casserole or baking dish, coating the sides and bottom.
• Preheat oven to 350° and place the empty dish in the oven.
• Add cinnamon, raisins, sugar, salt and almond extract to the noodles.
• In a separate bowl, beat eggs; add milk and beat again until well blended.
• Add to the noodles with the remainder of the melted butter. Stir well.
• Pour into the heated casserole dish and bake until the top is golden brown, 1 hour or longer.