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Noodles Romanoff

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Ingredients
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Vegetable oil 2 Teaspoon
  Noodles 4 Cup (64 tbs) (Uncooked)
  Butter 2 Tablespoon
  Thinly sliced green onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), pressed
  Creamed cottage cheese 2 Cup (32 tbs)
  Dairy sour cream 2 Cup (32 tbs)
  Minced parsley 1 Tablespoon (Fresh Ones)
  Minced pimiento 1 Tablespoon, drained
  Salt 1⁄2 Teaspoon
  Tabasco sauce To Taste
  Grated romano cheese 1⁄4 Cup (4 tbs)
Directions

Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Butter a 2 1/2 quart casserole;set aside.
Preheat oven to 350°F (175°C).
Melt butter in a small skillet.
Saute onion and garlic in butter.
In a large bowl, beat cottage cheese and sour cream with a fork or whisk until blended.
Stir in sauteed onion mixture, parsley, pimiento, 1/2 teaspoon salt, Tabasco sauce and cooked noodles.
Spoon into prepared casserole.
Top with grated Romano cheese.
Bake in preheated oven 30 minutes.
Makes 4 servings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Noodle

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