Noodle Pudding Recipe
Noodle Pudding Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Whenever I bring this creamy dish to gatherings, it always prompts recipe requests. The surprising sweetness comes from apricot nectar, and everyone enjoys the golden buttery topping. —Eileen Meyers, Scott Township, Pennsylvania
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 7-1/2 cups uncooked wide egg noodles
  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 3 large eggs
  • 1 cup 2% milk
  • 1 cup apricot nectar
  • TOPPING:
  • 1 cup cornflake crumbs
  • 1/2 cup sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon

Directions

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°. Yield: 9 servings.
Originally published as Noodle Pudding in Taste of Home

Nutritional Facts

3/4 cup: 521 calories, 28g fat (16g saturated fat), 173mg cholesterol, 342mg sodium, 59g carbohydrate (29g sugars, 1g fiber), 10g protein.

  • 7-1/2 cups uncooked wide egg noodles
  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 3 large eggs
  • 1 cup 2% milk
  • 1 cup apricot nectar
  • TOPPING:
  • 1 cup cornflake crumbs
  • 1/2 cup sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  1. 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.
  2. Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish.
  3. Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160°. Yield: 9 servings.
Originally published as Noodle Pudding in Taste of Home

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Whisk-karrs User ID: 4511400 169802
Reviewed May. 30, 2010

"Fixed this for church Homecoming, looked exactly as pictured here, but dish was barely touched in a very large crowd. I wanted to try something new but now must say, would not fix again at all because my sister nor I, didn't particularly care for it either. Sorry..."

MY REVIEW
oungya User ID: 4234235 72514
Reviewed Sep. 4, 2009

"can you use apricot preserves or jelly if you can't find nectar?"

MY REVIEW
caradenn User ID: 4079768 156183
Reviewed Sep. 4, 2009

"You don't put ground beef in a noodle casserole. It's a dessert."

MY REVIEW
lgriesman User ID: 1288119 98048
Reviewed Sep. 4, 2009

"i would add ground beef to it and make it a meal"

MY REVIEW
lalind01 User ID: 19469 132848
Reviewed Sep. 4, 2009

"You can cut the fat by using 1% milk and lowfat cream cheese and have the same taste."

MY REVIEW
srobertsonstr44 User ID: 519273 168805
Reviewed Sep. 4, 2009

"way too much fat for me"

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