Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb pkg. broad noodles
- ¼ lb butter or margarine
- 1 lb cottage cheese or ¾ lb cottage and ¼ lb creamed
- 4 eggs
- 1 cup sour cream
- ¾ cup milk
- ¾ tsp salt
- ¼ cup sugar
- ¼ tsp cinnamon
- =
Directions
Boil noodles according to directions; drain well.
Add butter.
Add cheese; mix well.
Add eggs, one at a time, mix well after each egg.
Finally add remaining ingredients, blend well.
Pour into well buttered large pyrex dish or casserole, 9 x 13 inch.
Crush corn flakes and mix with sugar and cinnamon.
Sprinkle top of pudding.
Bake at 350°F for 1 hour.
Can be served as a dessert with strawberries or crushed pineapple and sour cream.
Category:Cathy's Recipes
Category:Pudding Recipes
Category:Noodle Recipes
Category:Cottage cheese Recipes
Category:Cream cheese Recipes
Category:Egg Recipes
Category:Sour cream Recipes
Category:Milk and cream Recipes