Submitted by Rachael.
For dairy meals at holiday time, my family would serve this creamy noodle pudding. It can be served hot, warm or cold. I took this workhorse casserole for granted until I had children of my own. When my toddlers refused to eat their vegetables, I got creative with this old favorite. I added one shredded zucchini to the custard, to get fiber into the little ones. If you have an eagle-eyed kid, peel the skin off the squash before shredding. I also have made this by folding in a shredded apple. You can experiment with the extra and see how far you can take it before the texture or flavor change gets you caught.
Region: Europe
Ingredients
CUSTARD
- 1lb lowfat cottage cheese
- 1lb lowfat sour cream or plain yogurt
- 1lbs Neufchatel cheese or cream cheese, softened at room temp
- 6 large eggs
- 1 cup sugar
- 1 TBS vanilla extract
- 1 stick butter, melted
NOODLE
- 16 ounces of wide noodles
Preparation
- First make the custard by combining the ingredients in a blender or food processor.
- Mix the custard with 16 ounces of wide noodles, boiled just past al-dente in a pot of salted water, and drained
- Pour into greased casserole dish. Bake at 350 for one hour.
- Then test for doneness and add more time if knife does not come out clean.
(For this occasion I used “yolk-free” egg noodles, but I usually enlist Barilla’s “Plus” pasta to spike up the protein content).
ancestreats.com 
Thank you for sharing this holiday dish and sneaky ways to add more veggies into a meal for picky eaters.