An updated and jazzier version of this timeless classic.  Made with Greek yogurt, of course!

I haven’t had this in YEARS.  Since I left NYC and the last time was when a friend’s mom made it.  Many moons ago. And this came with many fond memories of that friend’s mother–Sylvia Friedman–one of the BEST Jewish cooks I ever knew.  Needless to say she was the quintessential “Jewish Mother” too–not just to her own kids, but she’d adopt others, like me!!!

This wasn’t the way she made it.  Hers was more of a classic. Contained no fancy schmantzy cheeses, just sour cream and cottage cheese.  I omitted the cottage cheese and used Greek yogurt. I happen to LOVE cottage cheese, but many more DON’T so best to leave it out.  Basically, it’s her recipe except for the addition of the fancy schmantzy cheeses and the yogurt.

I used Chobani® plain in this.


Three Cheese Noodle Pudding

• 2 cups plain greek yogurt 
• 1 1/2 cups sour cream
• 4 eggs
• 1/2 cup butter, divided
• 1/4 cup shredded asiago cheese
• 1/4 cup grated pecorino romano cheese
• 1/4 cup grated parmesan cheese
• 1 large onion, chopped
• 4 cloves garlic, minced
• 10 oz wide egg noodles
• 2 tbs salt (for noodle water)
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 tbs fresh snipped chives (optional for garnish)

Lightly beat eggs in a small bowl.  Melt 1/4 cup of butter. Add the yogurt, sour cream, melted buter, asiago cheese, romano cheese and 3 tbs of the parmesan.  Set aside.

In a very large pot, bring about 4 quarts of water to a boil. Add the 2 tbs salt to the water.  Stir.  Add noodles and stir to prevent sticking.  Cook about 5 minutes or until very al dente (firm but not hard).  Drain in a colander and rinse noodles under cold running water.  Place in a large bowl. Set aside.

In a heavy skillet, melt the remaining butter.  Raise the heat to medium and add the garlic and onion.  Saute until semi caramelized, about 8-10 minutes.  Stir mixture often; do not let it burn. Remove from heat and cool slightly.

Preheat oven to 350 degrees F.  Lightly spray or grease a 11 x 7-inch baking pan (or any 2 quart casserole).

Add the entire contents of the skillet (onions, garlic and butter) to the yogurt/cheese mixture.  Add the 1 1/2 tsp salt and the pepper.  Combine well.

Add the yogurt/cheese/onion mixture to the noodles.  Stir well to combine.

Turn noodles into prepared pan and sprinkle top with the remainng parmesan cheese.  Bake 35-45 minutes or until top of casserole is golden brown.  Remove from oven and top with chives if using.


Good hot, warm or cold.


Makes 9 servings

Three Cheese Noodle Pudding

Three Cheese Noodle Pudding

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