Noodles Romanoff Casserole Recipes

NOODLES ROMANOFF III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Immediately add sour cream and cottage cheese to pasta; mix together.
• Add Worcestershire sauce, onion and garlic to mixture, if desired. Pour mixture into a lightly greased two-quart baking dish and top with bread crumbs. Bake in preheated oven for 45 minutes.

NOODLES ROMANOFF

Steps:

• Prepare noodles as directed on package.
• While noodles are cooking, melt the butter in a sauce pan over low heat.
• Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
• Add the worcestershire sauce and salt.
• Stir in the cream cheese, stirring until everything is well blended.
• Stir in the heavy cream (or milk) until smooth.
• Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
• Stir in the sour cream and add the dash of paprika.
• Drain the noodles, return them to the pan, stir in the sauce, and enjoy!

NOODLES ROMANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

NOODLES ROMANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in small bowl, combine the sour cream, butter, Parmesan cheese, seasoning blend, garlic powder and pepper. , Drain noodles; return to pan. Add sour cream mixture and toss to coat; heat through. Sprinkle with chives.

NOODLES ROMANOFF CASSEROLE

Steps:

• Brown ground beef and onion and drain.
• In large pot, boil noodles till done (7-8 minutes); drain.
• Mix noodles, sauce packets, milk, butter, soup, and onion/meat mixture in large bowl.
• Pour into a 9x13-inch greased baking dish.
• Topping: Mix butter and bread crumbs together and sprinkle over top of casserole.
• Bake at 350°F for 30-40 minutes.
• *This casserole can be made ahead and refrigerated for up to 6-8 hours.

NOODLES ROMANOFF I

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl mix together the cottage cheese, sour cream, minced onion, garlic, Worcestershire sauce, red pepper sauce, and salt. Stir in cooked egg noodles. Pour into a greased 2 quart casserole dish.
• Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until heated through and bubbly. Serve warm.

NOODLES ROMANOFF WITH SOUR CREAM

Steps:

• Preheat oven to 350F and lightly grease an 8" casserole dish.
• Mix ingredients together gently.
• Season with minced onion, garlic, a little Worcestershire sauce, a dash of Tabasco sauce and salt.
• Place in casserole dish and sprinkle with grated cheese.
• Bake 40 minutes.

EASY NOODLES ROMANOFF

Steps:

• 1. Grease or spray a 2 quart casserole dish and set aside. Heat oven to 350 degrees (F).
• 2. Cook egg noodles according to package directions until al dente. Drain.
• 3. While the noodles are cooking, mix together in a large bowl the cottage cheese, sour cream, minced onion, garlic, Worcestershire sauce, red pepper sauce and salt. Stir in half of the cheddar cheese.
• 4. Stir in cooked egg noodles and toss gently to coat. Pour into prepared casserole dish. Top with remaining cheddar cheese, you may add more if desired. Top with a pinch of hot paprika.
• 5. Bake for 30 minutes, or until heated through and bubbly. Serve warm.