1 package wide egg noodles 1 package cottage cheese 1 package cream cheese 1 pint sour cream 1 teaspoon vanilla extract 1 cup white sugar 6 eggs, beaten ½ cup butter, melted 2 cups graham cracker crumbs ½ cup butter, melted ½ cup white sugar
Preheat oven to 350°F. Grease a large casserole dish. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. Blend together cottage cheese and cream cheese until smooth.
Mix in sour cream, vanilla, sugar and eggs. When noodles are done, stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles and place all in one large casserole dish. To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
Bake at 350° F for 15 minutes. Lower oven to 325°F and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.
4 tsp. ghee 2 oz. semiya (fine Indian wheat noodles) or angel hair pasta, broken into 1" lengths 4 cups whole milk 1 cup sugar 1⁄2 cup golden raisins 1⁄2 cup raw cashew halves or pieces 1⁄4 tsp. ground cardamom
Heat 1 tsp. ghee in a medium skillet over medium heat. Add noodles, and cook, stirring constantly, until lightly toasted, about 2 minutes. Remove from heat, and set aside. Put milk and 2 cups water into a large heavy-bottomed saucepan, and bring just to a boil over medium-high heat.
Add toasted noodles, and cook, stirring constantly to prevent milk from boiling over, for 5 minutes. Add sugar, reduce heat to medium, and simmer, stirring frequently to prevent noodles from sticking to bottom of pan, until noodles are swollen and milk is the consistency of heavy cream, 45–60 minutes.
Heat remaining 3 tsp. ghee in a medium skillet over medium heat. Add raisins and cashews, and cook, stirring often, until lightly toasted, about 4 minutes. Stir half of the toasted raisins and cashews into the noodles and thickened milk, then add the cardamom, gently stirring until well mixed; remove from heat. Serve pudding warm, garnished with remaining toasted cashews and raisins.
1/2 cup unsalted butter, melted 2 cups cottage cheese, undrained 2 cups sour cream 4 large eggs 1/2 cup sugar 16 ounces wide egg noodles, cooked to tender in salted water, drained 1/2 cup golden raisins 1/2 cup sliced almonds
Pre heat oven to 350 F. Lightly coat a 13 x 9-inch pan with cooking spray. Combine melted butter, undrained creamy cottage cheese, sour cream, eggs, and sugar in a blender or food processor and puree until smooth. In a large bowl, mix the cooked egg noodles with cottage cheese mixture and the raisins until well combined.
Transfer to prepared pan. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with 1/2 cup sliced almonds. Bake an additional 15 to 30 minutes or until a knife inserted into the center comes out clean. Remove from oven.
Cut into squares and serve, sprinkled with confectioners' sugar, while still hot. This may also be eaten at room temperature.