Noodle Pudding
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
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
Reviews
No comment left
No comment left
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...
can you use apricot preserves or jelly if you can't find nectar?
You don't put ground beef in a noodle casserole. It's a dessert.
i would add ground beef to it and make it a meal
You can cut the fat by using 1% milk and lowfat cream cheese and have the same taste.
way too much fat for me
No comment left