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Noodles Romanoff

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Ingredients

Adjust Servings:
4 - 6 ounces noodles (not too wide)
2 tablespoons butter
2 garlic cloves, minced (more if you love garlic like i do!!)
1 teaspoon salt
1 dash worcestershire sauce
2 ounces cream cheese, cubed and softened
2 ounces heavy cream (milk will work, but yields a thinner sauce)
2 ounces sharp cheddar cheese, grated
2 tablespoons sour cream
1 dash paprika

Nutritional information

663
Calories
419 g
Calories From Fat
46.6 g
Total Fat
27.7 g
Saturated Fat
186.5 mg
Cholesterol
1566.5 mg
Sodium
44.4 g
Carbs
2 g
Dietary Fiber
2.6 g
Sugars
18 g
Protein
176g
Serving Size

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Noodles Romanoff

Features:
  • Gluten Free
Cuisine:

I made the recipe exactly as directed. I remember the Noodle Roni version of Noodles Romanoff from back in the eighties and this tasted nothing like it. I may try it again, but I would omit the salt completely and maybe switch out the fresh garlic for a teaspoon of onion powder? used 2% milk and I think heavy cream wouldve made the sauce too thick.

  • 35 min
  • Serves 2
  • Easy

Ingredients

Directions

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Noodles Romanoff, Back in the late 60’s and early 70’s, Betty Crocker sold a boxed noodles romanoff that I absolutely loved! When they quit making it, I set about the task of duplicating the recipe I remember my mom telling me as a kid that the BC version was full of sour cream and garlic With that memory as my guide, and after many tries, I came up with a blend that I thought tasted the closest and have been using it ever since Before posting, I reviewed the existing noodles romanoff recipes on ‘zaar and didn’t see one quite like mine, but I did see that many others also loved the Betty Crocker version I hope this lives up to their memory as much as it did to mine , I made the recipe exactly as directed I remember the Noodle Roni version of Noodles Romanoff from back in the eighties and this tasted nothing like it I may try it again, but I would omit the salt completely and maybe switch out the fresh garlic for a teaspoon of onion powder? used 2% milk and I think heavy cream wouldve made the sauce too thick , I, too, have delicious memories of the Betty Crocker version! I found the taste of this recipe, prepared exactly as written, to be spot-on However, I thought that it came out a little too dry – this might vary on the type or size of noodle used? In any case, next time (and there will definitely be a next time!), I’ll try it with milk instead of heavy cream and see if the sauce is not so dry Thanks for the memories!


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Steps

1
Done

Prepare Noodles as Directed on Package.

2
Done

While Noodles Are Cooking, Melt the Butter in a Sauce Pan Over Low Heat.

3
Done

Add the Minced Garlic and Saute Until the Garlic Swells and the Mixture Thickens a Bit.

4
Done

Add the Worcestershire Sauce and Salt.

5
Done

Stir in the Cream Cheese, Stirring Until Everything Is Well Blended.

6
Done

Stir in the Heavy Cream (or Milk) Until Smooth.

7
Done

Add the Cheddar Cheese and Continue Stirring Until It Is Completely Melted and the Sauce Is Smooth (except For the Bits of Garlic ;-).

8
Done

Stir in the Sour Cream and Add the Dash of Paprika.

9
Done

Drain the Noodles, Return Them to the Pan, Stir in the Sauce, and Enjoy!

Avatar Of Giada Keith

Giada Keith

Pasta perfectionist creating handmade noodles and sauces that transport you to Italy.

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