3 Cheese Noodle Pudding

Sometimes I just get tired of the same old vegetable side dishes. I usually always serve peas, green beans or potatoes as a side to meat or fish. But that just gets so boring! So that's when I go looking for something that I can serve with meat but that does not contain veggies. This next recipe was just what I needed! This could also easily be served as a main dish! And I love the fact that this side dish tastes just as good cold as it does warm! This noodle casserole is light but filling and has so much cheesy good flavor!

I  served this with a recipe I posted recently called

Mexican Pork Chops.

This 3 Cheese Noodle Pudding recipe is from my friend Judith's food blog The Midnight Baker. Her recipes and food photos make me drool every time look at them! She is such a talented photographer! And she has the cutest bakeware! Go check out the pretty little casserole dish that she used for this recipe. I've never seen anything like it!

I'm posting the recipe with my very slight ingredient changes...I used less butter and less pepper, but more egg noodles because my package was 12 ozs. instead of 10. I also simplified the directions to save washing extra bowls. I love to cook, but I totally dislike doing dishes!



3 Cheese Noodle Pudding

INGREDIENTS:
4 Tbls. butter
1 large onion, chopped
4 large cloves garlic, minced
2 cups plain Greek yogurt
1 1/2 cups sour cream - I used fat free
4 large eggs
1/4 cup grated asiago cheese
1/4 cup grated pecorino romano cheese
1/4 cup grated parmesan cheese
1 1/2 tsp kosher salt
1/2 tsp pepper
12 oz. wide egg noodles
handful of fresh chives, chopped, for garnish

DIRECTIONS:
In a small skillet melt the butter and sauté the onions and garlic until
tender and lightly browned.
Season with salt and pepper to taste and set aside.
In a very large bowl, big enough for the remaining ingredients, mix together the yogurt, sour cream, eggs, asiago, romano and parmesan cheeses and
 1 1/2 tsp kosher salt with 1/2 tsp. pepper.
Also add in the sautéed onions and garlic.
 Mix thoroughly to combine and set aside.
Prepare egg noodles according to package directions.
Then drain and rinse under cold water and
add to the bowl with the cheese mixture.
Mix well to combine.
Preheat oven to 350 degrees F.
Grease a 13 x9 " casserole dish and
pour in the cheese/noodle mixture evenly.
Bake on middle rack uncovered for 35-40 minutes or until lightly browned.
Sprinkle top with chopped chives.
Serve warm. Also tastes great cold.

Original recipe from The Midnight Baker