tir sweet potatoes into the noodle mixture, mix well then transfer
ith aluminum foil.
Bake noodle pudding in preheated oven until set
br>Spread half of the noodle mixture into the prepared casserole
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Cream butter and sugar together.
Add eggs and cream cheese. Add cooked noodles and milk.
Turn into buttered casserole dish. Mix cornflakes with sugar and cinnamon.
Sprinkle over top of noodle pudding.
Bake at 350\u00b0 for 45 minutes or until golden.
Melt butter in casserole dish that will be used for baking the noodle pudding.
Cook noodles.
Beat eggs until frothy; add eggs to noodles in casserole dish.
Add the rest of the ingredients; mix well.
Sprinkle corn flake crumbs on top.
Dot with butter. Bake at 350\u00b0 for 1 hour and 5 minutes.
nd scatter over top of pudding.
Sprinkle with brown sugar
ut judging from other Molotoff recipes I've seen I would
efrigerate until chilled.
Bread Pudding:
Preheat the oven to
nd reserve for use in Noodle Soup; let them cool. Discard
Cook noodles according to package directions, almost tender (6 to 7 minutes).
Drain.
Combine all remaining ingredients except cherries and cinnamon-sugar.
Blend well.
Stir into hot noodles. Pour half the noodle mixture into large 4-quart baking or roasting pan.
Spread cherries over surface.
Add remaining noodle mixture. Sprinkle lightly with cinnamon-sugar.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Serve hot or cold with sour cream if desired. Makes 12 to 16 servings.
Boil noodles 4 minutes.
Leave cream cheese and margarine out of the refrigerator for 2 hours.
After they are softened, put the cream cheese and margarine in the microwave to further soften. Whisk them together.
Beat the 4 eggs with milk.
Mix all the ingredients together including the noodles.
Put all into a 9 x 13-inch pan.
Cook noodles as directed on package and drain well.
Toss noodles, cream cheese, and butter together in pan.
Beat together in blender, eggs, sugar, milk and apricot nectar.
Turn noodle mixture into a buttered baking dish and pour egg mixture over the top.
Sprinkle with topping mix.
Bake 350\u00b0 for approximately 45 minutes.
Can be done ahead and refrigerated all day.
reheated 350\u00b0 oven until pudding is set and a sharp
Sprinkle evenly over top of noodle mixture.
Bake at 350
Boil noodles until tender; drain and rinse noodles with hot water (tap water).
Add 2 sticks of margarine to noodles and sugar.
Beat eggs; add noodles, sour cream and cottage cheese. Mix well.
Grease Pyrex baking dish with margarine.
Pour mixture in dish.
Take corn flakes crumbled, add 1/2 stick margarine and mix thoroughly.
Sprinkle over top of pudding.
Bake at 350\u00b0 for 45 minutes after pudding starts to cook.
Mix cooked noodles, cream cheese, sour cream, butter, eggs, sugar & vanilla together pour into greased pan.
Mix sugar, crushed corn flakes, butter & lots of cinnamon well. Sprinkle on top of noodle mixture.
Bake 350 degree oven for 45 to 60 minute until dry!
In a large bowl, gently toss noodles, apples, walnuts, and raisins together; set aside.
In another bowl, combine the remaining ingredients; stir into noodle mixture.
Spread mixture into a greased 13x9 inch baking pan.
Bake in a 350\u00b0 oven for 40 minutes.
To make the herb and noodle salad, soak noodles in boiling
ottom of a six-cup pudding bowl or basin. Cut the