Yield: 6 Servings
|¼ pounds||Medium egg noodles (dry weight)|
|1 pack||Cream cheese (3oz)|
*Place oven rack in middle of oven and preheat to 325 degrees F.
Butter an 8-inch square pan. Cook noodles according to package directions; drain. *Cream butter, then add sugar, cream cheese and vanilla. Add eggs and milk and beat well. Stir in noodles. Pour into pan. Sprinkle cornflake crumbs on top(opt). *Place a 9-by-13-inch pan on the middle rack. Place the pan holding the pudding in a large pan.
then fill the larger pan with enough water to go halfway up the sides of the square pan. *Bake 1 hour, or until a knife inserted in center comes out clean. The top will puff up and turn golden brown. When cool cut into squares. Serve at room temperature.
per serving; 407 cal; 10g pro, 33g carb, 26g fat (58%), 225mg chol, 275mg sodium
Source: Cook's Corner, Miami Herald, 9/5/96 format by Lisa Crawford