Fall

Scallion Noodles Romanoff

April 15, 2014
Author Notes

When I was a kid, Noodles Romanoff was a part of the menu weekly. Mom would either buy the box and cook on top of the stove or buy the orange box and bake in the oven. Either way, it was always one of my favorite sides. Now I make it from scratch either on top of the stove or in the oven. This is an oven version of one... —inpatskitchen

  • Makes 4 to 6 side servings
Ingredients
  • 3 tablespoons butter, divided (1/2)
  • 1/2 cup panko crumbs
  • 1 cup large curd cottage cheese
  • 1 1/4 cups sour cream
  • 2/3 cup finely grated Parmesan
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup thinly sliced scallions
  • 8 ounces dry egg noodles (medium or wide)
In This Recipe
Directions
  1. In a small sauté pan, melt one tablespoon of the butter, add the panko crumbs and gently sauté them until they become lightly golden. Transfer to a small bowl and set aside.
  2. Combine the cottage cheese, sour cream, Parmesan, salt, pepper and sliced scallions and set aside.
  3. Cook the noodles per package directions, drain and return to the pan in which they were cooked. Stir in the remaining 2 tablespoons butter until melted and the noodles are coated well. Stir in the cheese/scallion mixture.
  4. Butter (or spray) a 10 inch round baking dish (or one similar in size) and turn the noodle mixture into it. Sprinkle the top of the casserole with the toasted panko crumbs.
  5. Bake the noodles in a pre heated 400F oven for about 20 minutes and dig in!

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!