Our Pineapple Noodle Pudding is a tropical twist on the original Eastern European dish known as "kugel." Serve this warm or chilled for brunch or dessert and it'll be an instant hit!
Cooking Time: 1 hr 15 min
What You'll Need: 1 (12-ounce) package wide egg noodles 4 tablespoons (1/2 stick) butter 8 eggs, lightly beaten 1 (8-ounce) package cream cheese, softened 1 pound cottage cheese 1 cup sour cream 1 cup sugar 1 (20-ounce) can crushed pineapple, drained and squeezed 1/4 teaspoon salt TOPPING 2 tablespoons butter 2 cups cornflakes, coarsely crushed 1/4 cup sugar 1 teaspoon cinnamon Download a Free Greek e-cookbook What To Do: Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large pot of boiling salted water, cook noodles 6 to 8 minutes, or until just tender; drain and place in a large bowl. Add 4 tablespoons butter and stir until melted. Add eggs, cream cheese, cottage cheese, sour cream, 1 cup sugar, pineapple and salt. Mix until well combined and pour into prepared baking dish. In a microwaveable bowl, melt 2 tablespoons butter in microwave. Add remaining topping ingredients and toss until cornflakes are evenly coated. Sprinkle over noodle mixture. Bake 60 minutes, or until knife inserted in center comes out clean. Let cool 10 minutes, then cut into squares and serve. Notes For lots of tasty recipes and a load of information about dairy products, click here. This noodle pudding is a great go-along with just about anything! Last time we whipped it up in our kitchen, we served it with our Beer-Basted Rib Eye Roast, and lets just say there weren't any leftovers!