Noodle Pudding with Swiss Cheese
A delicious savory noodle pudding (noodle kugel) with sour cream, two types of cheese, ricotta and Swiss and fresh chives.
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
- In large bowl, combine eggs, Ricotta, sour cream, 1 1/2 cups Swiss cheese, chives, salt and pepper; mix well. Reserve.
- Prepare noodles as directed on package. Drain well and stir into creamy cheese mixture, mixing well.
- Pour into greased 9x9x3 inch baking dish and spread out evenly. Sprinkle with remaining 1/2 cup grated Swiss.
- Bake in a preheated oven 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.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.