Noodles Romanoff

Noodles Romanoff is one of those vintage casseroles that deserves a comeback. Egg noodles tossed with sour cream, cottage cheese, garlic, and a hit of Worcestershire sauce, then topped with sharp cheddar and baked until bubbly and golden.

The combination of sour cream and cottage cheese gives this a tangy richness that’s more interesting than a straight cheese sauce. Cottage cheese melts into the noodles and creates pockets of creamy texture, while the sour cream coats every strand with a velvety tang.

A couple dashes of hot pepper sauce cut through all that dairy richness and keep it from tasting flat. You won’t taste “spicy” but you’ll notice the difference if you leave it out.

Pro Tips

• Use full-fat sour cream and cottage cheese for the creamiest result. Low-fat versions can turn grainy when heated.
• Sharp cheddar on top is a must. Mild cheddar melts fine but doesn’t add enough punch to stand up to the tangy base.
• Stir the noodle mixture well before adding the cheese topping so every bite gets an even distribution of the sour cream and cottage cheese.

Variations

• Add cooked crumbled bacon on top with the cheddar for a smoky, salty crust.
• Stir in frozen spinach (thawed and squeezed dry) for a green vegetable boost.
• Swap egg noodles for penne or rotini if that’s what you have on hand.