Buttermilk Appleapricot Noodle Pudding Recipes

Steps:

• Butter a 13x9x2 inch glass baking dish.
• Cook noodles in a pot of boiling salted water until al dente.
• Drain noodles and return to the pot.
• Add the 1/2 c butter and toss until melted and noodles are coatedl Beat eggs and sugar in a medium bowl to blend and mix into the noodles.
• Fold in apple, apricot, and raisins.
• Spread noodle mixture into the prepared pan.
• Pour buttermilk evenly over noodles.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350^F.
• Remove plastic wrap from noodles and bake uncovered 45 minutes.
• Combine the cornflake crumbs, brown sugar and 5T melted butter in a bowl.
• Remove dish from oven and spoon topping evenly over noodles.
• Return to oven and continue baking until top is golden brown and crisp, about 30 minutes longer.
• Let stand 10 minutes.
• Cut into squares and serve with sour cream.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add buttermilk. Stir in mushrooms, ketchup and Worcestershire sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Add noodles and beef mixture; mix well. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, until heated through, about 45 minutes.

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
• In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar., Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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; Blend well. 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 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10 to 12 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 13x9 inch baking dish.
• Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter.
• Mix the remaining 1/2 cup sugar with the cinnamon. Sprinkle over the noodles.
• Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.