Noodles Romanoff is a creamy, comforting side dish that was popular in the 1950s and 1960s. It’s quick, budget friendly, and perfect cuddled up against roast chicken.
Here’s what you’ll need:
- Medium egg noodles
- Cottage cheese
- Sour cream
- Garlic powder
- Worcestershire sauce
- Hot sauce
- Cheddar cheese (or try Pepper Jack for a yummy variation!)
You’ll want to keep leftovers tightly covered in the refrigerator or freeze for up to 3 months. To save time you can make this up to 2 days ahead of time and keep it in the refrigerator until you’re ready to bake it.
Noodles Romanoff is a super simple recipes that my mom used to make back in the 1960s. It’s one of those things that’s almost impossible to screw up.
- Use Pepper Jack or Swiss cheese in place of Cheddar
- Add sliced, sauteed mushrooms
- Add sliced green onions
- Cubed ham or cooked ground beef turns this into a main dish
- Sliced smoked sausage is delicious in this
This isn’t a highly flavored dish. It’s creamy and comforting so it’s great with roasted meats as well as highly spiced and flavored foods.
- Roast chicken
- Roast pork
- Grilled meats
I love comfort food, how about you? Anything creamy, gooey, or cheesy has my undying loyalty. Here are some of my favorites from here on Restless Chipotle.
- Easy Potatoes Gratin are made right on top of the stove. Gooey, cheesy, and oh-so-creamy!
- Southern Corn Pudding is great as a side dish but you can also add some ham, bacon, or cooked sausage and turn it into a budget pleasing main dish. The texture is creamy and custard-like, a little hard to explain but very addictive.
- Old Fashioned Macaroni and Cheese is the real deal. Lots of gooey cheese, tender macaroni, and a topping of crispy crumbs.
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I am in love with this oval, covered casserole dish from Lodge. It’s even mhy favorite Restless Chipotle red!
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 noodles and a bowl of salad with Thousand Island dressing nearby.
It was a simple meal but, y’all, there’s never been anything I’ve tasted that tasted better to me than it did!
When I got a little older she started buying the boxed kind from Betty Crocker. I didn’t like that nearly as well! Give these a try and let me know how you like them – and tell me in the comments, what was your favorite side dish when you were a kid?
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Mom’s Noodles RomanoffPrint Add to Collection Go to Collections
- 8 ounces Egg noodles, medium wide
- 1 cup Cottage cheese
- 1/2 teaspoon Garlic powder, minced or pressed
- 1 teaspoon Worcestershire sauce
- 1 cup Sour cream
- 1/2 cup Onion, finely chopped
- 1/2 teaspoon Hot sauce
- 1 cup Cheddar cheese, shredded
- Preheat oven to 350 degrees F.
- Butter a 2 quart casserole dish.
- Cook the noodles in salted water until tender.
- Drain noodles.
- Mix the sour cream, garlic, Worcestershire sauce, cottage cheese, onion, 3/4 cup Cheddar cheese, and hot sauce in a large bowl.
- Add the noodles to the sour cream mixture, stirring gently.
- Spoon into the casserole dish.
- Top with 1/4 cup reserved Cheddar cheese.
- Bake until heated through and gooey, about 20 minutes.