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Noodle Pudding with Wisconsin Swiss Cheese

4 large eggs, slightly beaten
2 cups (8 ounces) Ricotta cheese
2 cups sour cream
2 cups (8 ounces) Wisconsin Swiss cheese - divided use
1/3 cup chopped fresh chives or 3 tablespoons dried chives
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces wide egg noodles

1. In large bowl, combine eggs, Ricotta, sour cream, 1 1/2 cups Swiss cheese, chives, salt and pepper; mix well. Reserve.
2. Prepare noodles as directed on package. Drain well and stir into creamy cheese mixture, mixing well.
3. Pour into greased 9x9x3 inch baking dish and spread out evenly. Sprinkle with remaining 1/2 cup grated Swiss.
4. Bake at 325°F (160°C) for 55 to 60 minutes or until golden. Remove from heat and let stand 10 minutes before cutting to serve.
5. To serve: Serve with roasted or grilled meats, stews or braised dishes along with steamed asparagus.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.

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