First published March 12, 2020. Last updated April 24, 2025 for editorial improvements.
This dish is straight outta my mom's mid-century kitchen—cheesy, creamy, and comforting enough to hush a table full of hungry kids and judgmental aunts. Noodles Romanoff is the no-fuss, throw-it-together side dish that pairs perfectly with roast chicken, ham, meatloaf, or whatever main you managed to wrangle.
🧾 Ingredients
You can switch up the cheese to change the flavors in this dish. I sometimes use Pepper Jack, Swiss, or Colby instead of the cheddar. To save time, prep the sour cream noodles in advance. Follow the steps, stopping just before baking it. Cover the dish with plastic or foil and refrigerate for up to two days.
📖 Recipe
Mom's Noodles Romanoff
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- 8 ounces egg noodles, medium wide or fettuccine - any kind of flat noodles are fine.
- 1 cup cottage cheese
- ½ teaspoon garlic powder, or 2 cloves garlic minced or pressed into a paste
- 1 teaspoon worcestershire sauce
- 1 cup sour cream
- ½ cup onion, finely chopped
- ½ teaspoon hot sauce, optional
- 1 cup cheddar cheese, shredded
- fresh parsley, optional
Instructions
- Preheat oven to 350° F.
- Butter a 2 quart casserole dish.
- Bring salted water to boil in a large saucepan.
- Add the noodles and cook until tender.
- Drain.
- Mix the sour cream, garlic, Worcestershire sauce, cottage cheese, onion, ¾ cup Cheddar cheese, and hot sauce in a large bowl.
- Combine noodles with the sour cream mixture, stirring gently.
- Spoon into the casserole dish.
- Top with ¼ cup reserved Cheddar cheese.
- Bake until heated through and gooey, about 20 minutes.
- Top with fresh parsley before serving if desired.
Notes
- Noodles tend to soak up liquid, so the dish might get a little dry after storing it. No worries—just add a splash of liquid before reheating. Use whole milk, skim milk, leftover chicken broth, or whatever you've got!
- This is by no means "diet food," and that's what makes it so delicious! However, you can use low-fat versions of the dairy and cheese—if you really want to.
- A dash of Worcestershire sauce, all of the cheese, and the salted pasta water give this dish the perfect amount of salt. You don't need to add any more to the mixture.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🍽️ Serve with...
Noodles Romanoff was one of those dishes that I loved to see on the dinner table. I've always been a little addicted to creamy carbs!
My mom used to sprinkle chicken pieces with paprika, salt, and pepper and then broil it until it was fall apart tender with the crispiest skin you can imagine.
She'd put it on the table next to a casserole dish of these creamy noodles and a bowl of salad with Thousand Island dressing nearby.
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Albert Roth says
Why does the ingredient list call for cottage cheese?
Marye says
Because it's in the recipe?
C says
All I could taste was the Worcestershire and garlic, it was too dry even after adding milk before and after cooking. Nothing like I remember from that boxed stuff
Marye says
My goodness! You must have a very refined palate to pick up 1 teaspoon of worcestershire and half a teaspoon of garlic powder underneath all that cheese!
Liz Wilhite says
Not really. I made it and came back to post that exact comment. This is nothing like the box stuff. If you aren't looking for a copycat recipe, it makes a good pasta dish. Just not the one I wanted.
AO says
I was excited about this recipe and had a love of stouffers noodles romanoff. This recipe is fairly dry - would recommend adding some cream and ,more seasoning. Or just made it incorrectly
Marye says
There are a lot of factors when it comes to how creamy or dry something is, including humidity and personal taste. Definitely try adding some milk or cream - I'd start with 1/4 cup.
Deb says
Thank you SO much for this recipe!! I absolutely love noodles Romanoff and cried when Betty Crocker and even Stouffer's discontinued it. I made the Betty Crocker version when I was a teenager and loved the leftovers even when cold straight from the fridge...LOL... Have never found a recipe to compare until now.
Marye says
Aww I love hearing this!
Kathy Soule says
Could I use frozen cooked noodles? Just heat them up and add @ the last 5 miniyrs
Marye says
I don't see why not.
Vicky says
Well, I'm one of the moms who served BC Noodles Romanoff! It's been years, and I wonder if I would still like them!
Sara says
Noodles Romanoff was one of my favorite things in the 60’s. The spices were absolutely perfect in the boxed pasta. When they took it off the market, I was so sad. I have tried to find a recipe for the exact copy and have been looking ever since, but to no avail. I am very happy to see this recipe and will give it a try. You are the first person to mention this noodle dish. We must have had similar Mom’s. Thank you for the recipe.
Marye says
I hope it's close to what you are looking for.