You are here

Noodles Romanoff

Fettuccine.Inn's picture
  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)

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.
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

Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3255 Calories from Fat 1410

% Daily Value*

Total Fat 161 g247.7%

Saturated Fat 85.3 g426.4%

Trans Fat 0.3 g

Cholesterol 756.3 mg252.1%

Sodium 4475.5 mg186.5%

Total Carbohydrates 352 g117.2%

Dietary Fiber 16.9 g67.7%

Sugars 34.1 g

Protein 105 g209.7%

Vitamin A 137.6% Vitamin C 91%

Calcium 99% Iron 63.8%

*Based on a 2000 Calorie diet

Noodles Romanoff Recipe