Noodle Soufflé

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 eggs, separated
  • ½ cup melted butter
  • 2 tablespoons sugar
  • 1 pound creamed cottage cheese
  • 1 cup sour cream
  • 8 ounces medium noodles, cooked and drained
  • ½ cup soft fresh bread crumbs Butter


  1. Preheat oven to moderate (375°F.).

  2. Beat the egg yolks until light. Add the melted butter and sugar and beat until well mixed. Fold in the cottage cheese, sour cream and drained noodles.

  3. Beat the egg whites until stiff and fold into the egg-yolk mixture. Place the mixture in a buttered two-quart casserole. Sprinkle the top with the bread crumbs and dot generously with butter. Bake for forty-five minutes.

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