Easy Bundt Noodle Pudding
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Easy Bundt Noodle Pudding looks so special on your dinner table that you won't need a party centerpiece!
What You'll Need:
- 1 (16-ounce) package fine egg noodles
- 6 eggs, well beaten
- 1 (from a 2-ounce box) envelope onion soup mix
- 1 cup (1/2 pint) sour cream
- 1 teaspoon salt
- 1 teaspoon black or white pepper
- 1 (10-ounce) package frozen peas, thawed
- 4 tablespoons butter, melted
What To Do:
- Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
- Cook noodles according to package directions; drain and set aside.
- Meanwhile, place eggs, onion soup mix, sour cream, salt, pepper, and peas in a large bowl; mix well. Add noodles and stir to coat.
- Pour mixture into prepared Bundt pan. Evenly drizzle melted butter over noodle mixture and bake 60 to 70 minutes, or until bubbling and the top begins to brown.
- Place a large plate over Bundt pan and carefully invert them. Slice into serving-sized pieces.
Any leftovers can be tightly wrapped in plastic wrap and used the next day -- and we bet you'll still get rave reviews.
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