There is something mighty comforting about a simple sweet bake that comes together from pantry and refrigerator staples, especially when the weather turns crisp and the kitchen starts smelling like fall. This old-fashioned style noodle pudding leans on the Midwestern habit of making a little something special from what is already on hand, turning humble wide egg noodles, cottage cheese, sour cream, apples, and a touch of sweetness into a tender baked dessert with a custardy center and golden edges. It is the kind of practical October baking that feels right at home on a church supper table or set out for family after supper with coffee.
Serve this warm with a spoonful of whipped cream, a drizzle of maple syrup, or a scoop of vanilla ice cream if you want to dress it up a bit. It also goes beautifully with hot coffee, spiced tea, or cold apple cider, and if you are putting together a bigger fall spread, it fits right in beside breakfast casseroles, sausage links, or a fresh fruit salad for a sweet brunch dish.
5-Ingredient Baked Apple Noodle Dessert
Servings: 8
Ingredients
8 ounces dry uncooked wide egg noodles
Directions
1. Preheat the oven to 350 degrees Fahrenheit and lightly grease an oven-safe ceramic casserole dish.
2. Spread the dry uncooked wide egg noodles evenly in the prepared casserole dish.
3. In a mixing bowl, stir together the cottage cheese, sour cream, chopped apples, and brown sugar until well combined.
4. Spoon the apple and cream mixture over the dry noodles, making sure the noodles are covered as evenly as possible.
5. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and continue baking for 15 to 20 minutes more, until the noodles are tender and the top is lightly golden.
6. Let the dessert rest for 10 to 15 minutes before serving so it can set up slightly and scoop neatly.
Variations & Tips
Add cinnamon: If you do not mind stretching past the strict five-ingredient idea, a teaspoon of ground cinnamon gives this bake an even more autumn-like flavor and pairs especially well with tart apples.
Choose the right apples: Firm apples such as Honeycrisp, Granny Smith, or Braeburn hold their shape nicely in the oven and keep the dessert from turning mushy.
Make it sweeter or tangier: For a sweeter finish, use the full 3/4 cup brown sugar. If you like a more old-fashioned tang, reduce it a little and let the sour cream shine through.
Watch the moisture: Because the noodles bake up right in the dish, be sure the creamy mixture is spread evenly so all the noodles have a chance to soften. If your apples are very dry, add 2 to 4 tablespoons of milk to help things along.
Serve leftovers warm: Leftovers keep well in the refrigerator and are especially nice reheated the next morning, when the flavors have had time to settle in together.
