Noodle Pudding with Farmer Cheese and Lingonberries
Discover the perfect blend of creamy, tangy, and subtly sweet flavors with this Noodle Pudding with Farmer Cheese and Lingonberries. This comforting baked dish combines tender egg noodles with a rich mixture of farmer cheese, sour cream, and a touch of vanilla, creating an irresistibly silky texture. Swirls of vibrant lingonberry jam add a pop of tart fruitiness, perfectly balanced by the cinnamon-kissed breadcrumb topping that bakes to a golden, crispy finish. Quick to prepare and ideal for brunch, dessert, or as a unique side dish, this recipe is both crowd-pleasing and visually stunning, especially when garnished with fresh lingonberries. Indulge in this modern twist on a classic noodle kugel with its delightful Nordic-inspired flair—sure to be a new family favorite!
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 16 ounces Farmer cheese
- 1 cup Sour cream
- 0.75 cup Granulated sugar
- 4 tablespoons Unsalted butter
- 4 Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 cup Lingonberry jam
- 0.25 cup Breadcrumbs
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Optional fresh lingonberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with some of the butter and set aside.
Cook the egg noodles in a large pot of salted boiling water until just tender, according to package instructions. Drain well and set aside to cool slightly.
In a large mixing bowl, combine the farmer cheese, sour cream, granulated sugar, eggs, vanilla extract, and salt. Mix until well blended and the cheese is evenly distributed.
Melt the remaining butter (about 3 tablespoons) and mix it into the cooked noodles. Stir to coat the noodles evenly.
Add the cheese mixture to the buttered noodles and gently mix until the noodles are fully coated and incorporated.
Transfer half of the noodle mixture into the prepared baking dish and spread it out evenly.
Using a spoon, dollop half of the lingonberry jam over the noodle layer, spreading it out as evenly as possible.
Add the remaining noodle mixture on top and smooth it out. Then dollop the remaining lingonberry jam on top, spreading into small patches.
In a small bowl, mix the breadcrumbs with the ground cinnamon. Sprinkle this mixture evenly over the top layer of noodles.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let cool for about 10-15 minutes before slicing and serving.
Optionally, garnish each serving with fresh lingonberries for an extra pop of tartness and presentation.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 92.9 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 856 mg | 66% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
