Noodles Romanoff Recipe
Ingredients
| Water | 6 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| Noodles | 4 Cup (16 tbs), uncooked | |
| Butter | 2 Tablespoon | |
| 1/2 cup thinly sliced green onion | ||
| Garlic | 1 Clove (5gm), pressed | |
| Cottage cheese | 2 Cup (16 tbs), creamed | |
| Dairy sour cream | 2 Cup (16 tbs) | |
| Minced parsley | 1 Tablespoon | |
| Pimiento | 1 Tablespoon, drained | |
| Salt | 1/2 Teaspoon | |
| Tabasco sauce to taste | ||
| Romano cheese | 1/4 Cup (16 tbs), grated | |
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.
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.
Chef
