Noodles Romanoff I

Noodles Romanoff I

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"A creamy classic just like you remember."
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servings 275 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  2. In a large bowl mix together the cottage cheese, sour cream, minced onion, garlic, Worcestershire sauce, red pepper sauce, and salt. Stir in cooked egg noodles. Pour into a greased 2 quart casserole dish.
  3. Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until heated through and bubbly. Serve warm.


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Sooooo yummy! Quick and easy, and the leftovers are great!

My husband and I enjoyed this recipe; however, I prefer to know the measurements of the ingredients (minced onion and garlic and Worcestershire sauce). Also, it never mentioned when to put the ...

I was disappointed in this recipe. The noodles were dry and bland. I think it needed more cheddar cheese.

This had great flavor. I do think that adding a little more sour cream makes it creamier and a less dry in the end. I think it could be better is is was not as dry.

This is a good idea, but it only tasted great after I added more cheddar and sour cream. I used spaghetti squash instead of pasta.

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