Do you remember those boxes of Noodles Romanoff Mom used to make? This is a vintage recipe that your family will love as much as you did. Tender egg noodles are baked in a sour cream and cheese sauce to gooey deliciousness!
8ouncesegg noodlesmedium wide or fettuccine - any kind of flat noodles are fine.
1cupcottage cheese
½teaspoongarlic powderor 2 cloves garlic minced or pressed into a paste
1teaspoonworcestershire sauce
1cupsour cream
½cuponionfinely chopped
½teaspoonhot sauceoptional
1cupcheddar cheeseshredded
fresh parsleyoptional
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
Storage:You'll want to keep leftovers tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.You can also freeze for up to 3 months.Tips:
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.
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!
The best-flavored noodle dishes start with salted water! Add a good tablespoon (or more) of salt to the pasta water for the best results.
Cook the noodles just to al dente, according to the package directions. They'll continue to soften a bit in the oven, so err on the "less done" side if you're on the fence.
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.