Description
Noodles Romanoff is a creamy, comforting baked pasta dish made with tender egg noodles tossed in a rich blend of sour cream, cottage cheese, and Parmesan. This classic recipe delivers nostalgic flavor with a velvety texture perfect for family dinners or special gatherings.
Ingredients
- 12 ounces wide egg noodles
- 1 cup full-fat sour cream
- 1 cup small curd cottage cheese
- 1 cup freshly grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- 1/4 cup finely chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika, plus extra for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Cook egg noodles until al dente according to package instructions. Drain well.
- In a large bowl, combine sour cream, cottage cheese, Parmesan, melted butter, green onions, garlic powder, salt, pepper, and paprika. Stir until smooth.
- Add drained noodles to the sauce and gently fold until evenly coated.
- Transfer mixture to prepared baking dish and spread evenly.
- Sprinkle lightly with additional paprika for garnish.
- Bake uncovered for 30–35 minutes until heated through and lightly golden at the edges.
- Let rest 5 minutes before serving.
Notes
- Do not overbake to prevent the noodles from drying out.
- Add a splash of milk or cream when reheating to restore moisture.
- Assemble up to 24 hours ahead and refrigerate before baking.
- Top with buttered breadcrumbs for added texture.
- Substitute half the cottage cheese with cream cheese for extra richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 65 mg
