Thursday, November 18, 2010

Noodles Romanoff

Here's a real easy side dish to serve with a variety of entrees.  My mom used to buy the boxed variety, but it's been harder to find recently. This one doesn't have as high a salt content and is delicious.

8 oz. wide egg noodles
2 Tbl butter
1/2 cup cottage cheese
1/2 cup sour cream
1/4 cup grated parmesan cheese
salt and pepper to taste

Boil the egg noodles according to package directions. Drain and stir in the remaining ingredients.  Garnish with green onions or a little paprika if you like.

6 comments:

  1. I think the Stouffer's side dish recipe used ricotta cheese rather than cottage cheese. It was also a more orange color than the pic of this dish appears which I suspect paprika was used more heavily than just as a garnish. Oh... and double (at least) the butter. If you're going to have comfort food, you might as well make it worth it in the calorie category. ;-)

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    1. You are right on all counts! And it was so delicious!!!

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  2. Hey, this recipe looks great, thanks!

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  3. I’m not sure about the boxed variety of NR but the version I loved came frozen and was def very orange in color which I believe came from CHEDDAR cheese. I concur about the sour cream and cottage cheese. I also believe there was onion (possibly dried) and a bit of garlic. I’ve made lower fat and lower calorie versions but agree that if you’re gonna make it, make it right!

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  4. I’m very glad to know I’m not the only person who loved Stouffer’s Noodles Romanoff. I can’t imagine why they stopped making it.......They still make their Fettuccine Alfredo and it’s at LEAST as “unhealthy” and not as good!

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  5. Sharp Cheddar is key and paprika.

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