This is a recipe for Jewish noodle pudding called Kugel. It can also be frozen and it travels well. Can be baked for 30 minutes, allowed to cool and then be frozen. Defrost after freezing and then bake at 180 degrees for 30 minutes or until hot.
I spent a lot of time this year, trying 5 different kugel recipees. By the time I'd tried them all, I finally figured out the main problem with all of them was: no directions to cover the darn thing while it was cooking. If, after the pudding is set, you want to brown the top, then turn the broiler on for a few minutes (2-3) and remove the cover. However, all of us came to the conclusion that the best was simply to leave it covered the entire time. This recipe had a particularly a nice taste, even though I had reduced the sugar to 3/4 cup. However, since I was making it for Passover, I didn't put in the graham crackers -- and don't ever remember having a Kugel with this in the past. This recipe, though, did give me the most important information to finally develop my own kugel which is what I was after: trying to recreate the taste and texture from my Bubbe (great grandmother). I did make quite a number of changes in the end, but without this one, I would never have figured it out at all. - 31 Mar 2002 (Review from Allrecipes USA and Canada)
This was the best noodle pudding I ever tasted and everyone that had it felt the same way! - 15 Dec 2006 (Review from Allrecipes USA and Canada)
This is sooo easy to make & it's sooo good to eat! I add black raisins for a change & it seems the kids compete for how many they get per serving! - 19 Sep 2002 (Review from Allrecipes USA and Canada)