🍜🧀 Noodles Romanoff
A rich, creamy baked noodle dish with sour cream, butter, and sharp cheese. It became especially popular in mid-20th-century America and is comforting, tangy, and perfect as a side or simple main.
🛒 Ingredients
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12 oz wide egg noodles
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1 cup sour cream (room temperature)
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1 cup small-curd cottage cheese
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1½ cups shredded sharp white cheddar (or Swiss)
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4 tbsp unsalted butter, melted
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¼ cup grated Parmesan cheese
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2 tbsp finely grated onion
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Salt and black pepper to taste
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Paprika (optional, for topping)
👩🍳 Instructions
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Cook noodles in salted water until al dente. Drain well.
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Mix base: In a large bowl, combine sour cream, cottage cheese, grated onion, half the cheddar, melted butter, salt, and pepper.
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Combine: Fold in the warm noodles until evenly coated.
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Assemble: Transfer to a buttered baking dish. Top with remaining cheddar, Parmesan, and a light sprinkle of paprika.
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Bake: 350°F (175°C) for 25–30 minutes, until hot and bubbly with lightly golden edges.
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Let rest 5 minutes before serving.
🍽️ Tips & Variations
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Add sautéed mushrooms for an earthy twist.
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Stir in crispy bacon bits for extra richness.
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For a lighter version, substitute Greek yogurt for part of the sour cream.
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Make it ahead—assemble, refrigerate, and bake when ready.
Creamy, cheesy, and slightly tangy, this dish pairs beautifully with roasted chicken, steak, or a crisp green salad.
If you’d like, I can also share a no-bake stovetop version that’s even quicker.