Vivian's Noodle Pudding

(stolen from rec.food.cooking; I have no idea who Vivian is.)
A sweet baked custard of noodles, eggs, cottage cheese, and sour cream; great for luncheon, vegetable, snack, or dessert. This makes a special dish for a large party, as it can be prepared in the morning and then reheated in the oven when the guests arrive.
1 pound wide egg noodles
4 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup melted butter
3/4 cup sour cream
1 pound cottage cheese
1 teaspoon salt
cinnamon-sugar mixture for topping
[I usually add raisins and sometimes chopped apple -- Christina]
  1. Preheat the oven to 375o. Grease a 9x13-inch pan.
  2. Boil the noodles 5 to 6 minutes in salted water. Drain well and set aside.
  3. In a large bowl, beat the eggs, milk, and vanilla.
  4. Add the sugar, butter, sour cream, cottage cheese, and salt to the egg mixture and blend.
  5. Combine the noodles with the custard and stir until the custard mixture is evenly distributed amongst the noodles.
  6. Pour the pudding into the prepared pan. (Up to this point may be prepared 4 to 6 hours in advance and refrigerated. Return to room temperature before baking.)
  7. Bake for 1 to 1 1/4 hours until set and golden. After 30 minutes, sprinkle the top with cinnamon-sugar to coat lightly. This may be served hot, warm, or at room temperature - whatever your preference. I recommend it hot out of the oven. Any unused pudding may be refrigerated and reheated at a later time.
15 or more portions

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)

Christina M. Schulman, Aug-96