Food & Cooking Recipes Dessert & Treats Recipes Noodle Pudding 3.6 (39) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hr Servings: 10 This baked pudding is also called kugel. It's made with noodles and often eaten during Jewish holidays. Serve it as a side dish with meat and vegetables. Ingredients 2 tablespoons unsalted butter, cut into small pieces, plus more for dish Coarse salt 12 ounces wide egg noodles 8 ounces cream cheese, room temperature 1 ½ cups sour cream 1 ½ cups cottage cheese 1 ½ cups milk ⅓ cup sugar 3 large eggs Directions 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. Rate it Print