Easy Bundt Noodle Pudding


Easy Bundt Noodle Pudding

Easy Bundt Noodle Pudding
1 Hr 10 Min

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

  1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
  2. Cook noodles according to package directions; drain and set aside.
  3. Meanwhile, place eggs, onion soup mix, sour cream, salt, pepper, and peas in a large bowl; mix well. Add noodles and stir to coat.
  4. 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.
  5. 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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Yogurt is what I use for my husbands lactose issues also.

I also have a problem with lactose, have found a low-lactose Greek yogurt works as a substitute in many recipes (hubby doesn't think he likes yogurt, but doesn't notice the difference in casseroles--sssssssshhhhhh, don't tell). :o)

Great! But how do I replace the sour cream so my lactose-intolerant wife can enjoy it too?

Most grocery/supermarket store have a section with all natural /special dietary items. You can get a non dairy sour cream, butter substitutes and non dairy cheeses. All have worked well for me in substituting in any recipe for dairy products. Non dairy Mozzarella is the only type that disappointed me. Doesn't work like the real thing.


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