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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!

Giada Keith

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

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