Noodle Pudding

This recipe has all the ingredients for an awesome dish (noodles, cheese, panko), but it just didn’t wow me. It was very bland. If it weren’t for the Worcestershire Sauce, it would have had no taste at all. Wonder what would pep it up? Maybe I should have left in the red pepper flakes?

rating: 6

Noodle Pudding
(Country Living, Feb. 2011)

serves 6
working time: 15 min.
total time: 1 hour 15 min.


1 cup Panko Bread Crumbs
1 tablespoon Unsalted Butter, melted, plus more for greasing dishes
8 ounces Wide Egg Noodles, cooked and drained
1 cup Sour Cream
1 cup Cottage Cheese
1/2 cup Grated Sharp Cheddar Cheese
1 medium Onion, finely diced
1 clove Garlic, finely chopped
1 tablespoon Worcestershire Sauce (I used vegetarian Worcestershire Sauce)
1 teaspoon Salt
1/2 teaspoon Red Pepper Flakes, or to taste (I omitted)


Preheat oven to 350 degrees F. In a small bowl, toss panko with melted butter and set aside. Butter six 1-cup ramekins.
In a large bowl, combine remaining ingredients. Divide noodle mixture between prepared ramekins and top with reserved bread crumbs. Bake for 1 hour. Serve hot.

per serving: 317 calories

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