Pecan Crusted Peach Noodle Caserole

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Noodle casseroles come in many varieties. There are sweet noodle casseroles and savory noodle casseroles. Ingredients can vary from fruit, vegetables, to meat and dairy. This dairy noodle casserole recipe happens to be a combination of 2 noodle casserole recipes – one dairy with peaches and the one with a pecan crust on top. I crossed-referenced both recipes and the results were lip-smacking scrumptious. If you have a nut allergy, you can skip the pecan crust step included in this recipe. Made of egg noodles, fresh peach slices, eggs, yogurt, cottage cheese, milk a bit of sugar, vanilla extract, and milk, you can serve this sweet noodle casserole hot or cold as a side dish, dessert, or for breakfast. I used fresh peaches but you can use nectarines, apricots and even mango. You can indulge in a little bit of each fruit as you please. The grounded pecans sprinkled on top added a nice crunch. Apart from being a terrific holiday idea, this noodle side dish feeds a crowd and can be prepared a day or two ahead of serving. My pecan crusted peach noodle casserole is extremely easy to prepare, practical and guaranteed to please your friends and family.  A spinach basil ricotta noodle kugel recipe will hopefully follow on my next post. 

For this recipe, you will need:

  1. 12 oz of egg noodles (you can use whole wheat noodles if you like) cooked and drained
  2. 2 eggs beaten
  3. 1 cup of low-fat or non fat cottage cheese
  4. 1 cup of vanilla or plain low (non) fat yogurt
  5. 1/2 cup of semi-skim milk
  6. 2 cups of fresh peach slices
  7. 1/3 cup of sugar
  8. 1 teaspoon of cinnamon
  9. 1 teaspoon of vanilla extract
  10. 1 teaspoon of salt
  11. 1 cup of whole pecans
  12. 1/4 cup of brown sugar
  13. 4 tablespoons of oil


Preheat oven to 350 degrees F.  In a large shallow bowl, add eggs, cottage cheese, yogurt, milk, sugar, salt, cinnamon and vanilla extract. Mix well. Fold in noodles and peaches.  Pour into a greased 13 x 9 inch pan. In the meantime, pulse whole pecans in food processor along with brown sugar. Mix in oil. Sprinkle pecan mixture on top of the casserole. Bake for 45 minutes to an hour. Remove from oven and cool for 10-15 minutes before cutting into squares and serving. This noodle casserole can be refrigerated and served days later.

Yields 8-10 servings




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