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Editor’s Note: These two old-time recipes were submitted by Evelyn P., a Lehman’s customer from Missouri. Enjoy!
Noodle Pudding
Serves 9
7 1/2 cups uncooked wide egg noodles
1 pkg (8 oz) cream cheese, softened
6 T. butter, softened
1/2 c. sugar
3 eggs
1 c. milk
1 c. apricot nectar
Topping:
1 c. cornflake crumbs
1/2 c. sugar
6 T. butter, melted
1/2 t. ground cinnamon
Preheat oven to 350 degrees F. On stove top, cook noodles according to package instructions. Meanwhile, in a large mixing bowl, beat the cream cheese, butter and sugar. Beat in eggs. Gradually stir in milk and apricot nectar.
Drain noodles and return to the pan. Add cream cheese mixture and toss to coat. Transfer to a 9″x13″ baking dish.
In a small bowl, combine the topping ingredients and sprinkle over noodles.
Bake, uncovered, at 350 for 20-30 minutes or until a thermometer reads 160. Serve warm.
Cheesy Noodle Casserole
Serves 6-8
16 oz egg noodles, cooked
1 (16 oz) carton cottage cheese
1 (10 3/4 oz) can condensed cheddar cheese soup
1 c. half and half
1 (8 oz) pkg cream cheese
1 c. shredded cheddar cheese
2 T. butter
1/2 c. shredded Parmesan cheese
3/4 c. crushed salad croutons or panko bread crumbs
salt and pepper
Preheat oven to 375 degrees F. Combine noodles and cottage cheese in a 9″x13″ pan and set aside. In a separate pan, heat the next 5 ingredients (soup, half and half, cream cheese, cheddar cheese and butter). Season to taste with salt and pepper. Pour this mixture over noodle/cottage cheese mixture and stir gently to combine. Sprinkle Parmesan cheese and crushed croutons on top. Bake, uncovered, at 375 until top is golden (about 12-15 min). Noodles should be bubbly.
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