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Noodles Romanoff Recipe
|Water||6 Cup (96 tbs)|
|Vegetable oil||2 Teaspoon|
|Noodles||4 Cup (64 tbs) (Uncooked)|
|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|
|Tabasco sauce||To Taste|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
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
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 350Â°F (175Â°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.