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|Three Cheese Noodle Pudding|
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)