Page 60 - 2019TOHCookbook

MELZACK | BRIGHTON, MA | SERVES 6-8
This is a family favorite dish I originally learned many years ago from “The Art of Jewish Cooking” by Jennie Grossinger. After adding my own special touches, I’ve created my own version of noodle cheese pudding and traditionally serve it with my jumbo meatballs in V8 sauce.
INGREDIENTS
1 16 oz. package favorite noodles (I use Penn Dutch Wide) 2 cups favorite shredded cheese (I use sharp cheddar)
4 eggs
1 cup sour cream
1⁄2 - 1 tsp. salt
3 tbsp. sugar
2 tbsp. melted butter
INSTRUCTIONS
1. Preheat the oven to 350˚ F.
2. Cook noodles in boiling salted water while getting other ingredients together.
3. Beat eggs, sour cream, salt & sugar together well. Stir in shredded cheese, drained hot noodles, and melted butter.
4. Put mixture into buttered casserole dish.
5. Bake in preheated oven about 30-40 minutes or until noodles get slightly crusty on top. Great served alongside “Mom’s Meatballs”(refer to Entrees section for recipe) with
your favorite side of veggies.
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MOM’S NOODLE CHEESE PUDDING