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Aunt Bev’s Noodle Pudding (aka Noodle Kugel)

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Growing up I spent a lot of time with my Aunt Bev.  She always made the best food, typically Jamaican (oxtails, rice and peas, plantains, escovitch fish) for trips to the park, the beach, and most importantly the holidays. One thing in particular that we always looked forward to was her Noodle Pudding, this rich & creamy noodle concoction with just a little crunch on top amazing! No Mac and cheese needed on the dinner table when Aunt Bev’s noodle pudding was there! Everyone asks for seconds and takes a few slices home.

Unfortunately, Aunt Bev passed away but my mom carries on the tradition  making her Noodle Pudding for every holiday and It feels like a little part of her is still with us.

Once I started working in catering I realized Aunt Bev’s noodle pudding was her version of the very traditional Jewish dish Noodle Kugel ! it makes me giggle because all these years it was this magical recipe I thought she created herself. To my family it will always be Aunt Bev’s Noodle Pudding and look forward to having it this Easter Sunday 😊

Aunt Bev’s Noodle Pudding (aka Noodle Kugel) Recipe

Ingredients

For the Noodles:

  • 1 (8-ounce) package medium-wide egg noodles
  • 1 (16oz) package of sour cream  
  • 1 (8-ounce) package Philadelphia cream cheese
  • 1 teaspoon vanilla
  • Sugar to taste
  • cinnamon or nutmeg to taste
  • raisins (optional)

For the Topping:

  • 1 1/2 cups cornflakes cereal, crushed
  • 2 tablespoons unsalted butter, melted

Directions

  1. Gather the ingredients.
  2. Heat the oven to 350 F. Butter a 9 x 13 x 2-inch (3-quart) baking dish.
  3. Bring a large pot of water to a boil and cook the noodles according to the package directions until al dente. Drain well and set aside. 
  4. In a large bowl, beat together the sour cream, cream cheese, until smooth. (Mix in raisins if using)
  5. Add the cream cheese mixture to the noodles.
  6. Add the vanilla & sugar make sure its well mixed.
  7. Pour into the prepared pan and smooth the top with a spatula. 

Make the Topping and Bake

  1. Add crushed cereal on top of noodles
  2. Drizzle melted butter on top so all the cornflakes are covered.
  3. Bake in a heated oven for approximately 1 hour or until it is set in the center and golden on the bottom.

Remove from the oven and allow to cool on a rack for 15 to 20 minutes before cutting into squares to serve. 

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