-
Makes
4 to 6 side servings
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
Continue After Advertisement
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)
Directions
-
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.
-
Combine the cottage cheese, sour cream, Parmesan, salt, pepper and sliced scallions and set aside.
-
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.
-
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.
-
Bake the noodles in a pre heated 400F oven for about 20 minutes and dig in!
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!
See what other Food52ers are saying.