Best Noodles Romanoff For Two Recipes

NOODLES ROMANOFF

Steps:

• Prepare noodles as directed on package.
• While noodles are cooking, melt the butter in a sauce pan over low heat.
• Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
• Add the worcestershire sauce and salt.
• Stir in the cream cheese, stirring until everything is well blended.
• Stir in the heavy cream (or milk) until smooth.
• Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
• Stir in the sour cream and add the dash of paprika.
• Drain the noodles, return them to the pan, stir in the sauce, and enjoy!

NOODLES ROMANOFF II

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl mix together the sour cream, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic.
• Stir in butter or margarine to hot egg noodles. Stir in sour cream mixture.
• Arrange noodles on warm platter and sprinkle with remaining 1/4 cup of grated Parmesan cheese.

BEST NOODLES ROMANOFF

Steps:

• Cook noodles according to package directions, drain.
• Stir in sour cream, butter, salt pepper, and garlic.
• Spoon into a lightly greased 2 quart baking dish, sprinkle with Parmesan cheese.
• Cover and bake at 350F for 20 minutes.
• Sprinkle with parsley.
• My husband likes when I put mushrooms in here, all I do is saute about 1/2 pound fresh mushrooms, sliced, 2 tablespoons butter, drain, and stir them in when I add the sour cream.

NOODLES ROMANOFF RECIPE - (3.7/5)

Steps:

• Boil noodles in salted water until done. Follow noodle package directions for the time. Drain noodles and return them to the pot. Add butter. Stir until melted in the noodles. Add all remaining ingredients and serve hot. If you have any leftovers, reheat them with a tablespoon or 2 of milk, as the cheese mixture soaks into the noodles.

NO YOLKS® NOODLES ROMANOFF

Steps:

• Prepare noodles according to package directions; drain.
• In a large saucepan, combine sour cream, half-and-half and Worcestershire sauce. Stir over low heat until smooth and just warm. Add onions, parsley, salt, garlic powder and pepper. Stir in noodles. Serve topped with Parmesan cheese.

HALF-AND-HALF NOODLES ROMANOFF

Steps:

• Boil noodles in salted water until done. (Follow noodle package directions for time.).
• Drain noodles and return them to the pot.
• Add butter. Stir until melted on the noodles.
• Add all remaining ingredients.
• Serve hot.
• If you have any leftovers, reheat them with a tablespoon or two of milk, as the cheese mixture soaks into the noodles.

NOODLES ROMANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

NOODLES ROMANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in small bowl, combine the sour cream, butter, Parmesan cheese, seasoning blend, garlic powder and pepper. , Drain noodles; return to pan. Add sour cream mixture and toss to coat; heat through. Sprinkle with chives.

NOODLES ROMANOFF

Steps:

• Fill a large pasta pot half way with water, add 1tsp salt and bring to a boil.
• Combine water, cream cheese, pepper, garlic, and dried basil into a medium saucier over medium heat. If using fresh Basil set half of it to the side for later use. Grate Romano cheese and add half to saucier then stir to simmer. Melt butter in separate container and hold for noodles.
• Once the pasta pot starts to boil, pour in dried pasta and set timer for 8-15min (depending on pasta instructions.) Cook pasta till al dente.
• Once sauce is well combined and starts to simmer, lower heat to prevent burning. Feel free to add additional seasoning to taste. Be careful as this dish is rich and the chef tends to get used to the strong aromas! From my own experience, you may have better luck if someone from outside the kitchen tastes your concoction so as not to overdue something --.
• When timer goes off, check pasta for doneness; strain and return pasta to empty pot. Fold in melted butter till noodles are well coated and somewhat free from sticking to each other. Fold in parsley (or fresh basil if available) along with remaining cheese then plate.
• Finish by ladling sauce on over pasta to guest�s preference.
• If cooking for one or two, makes awesome left-overs and can be reheated on stove or microwave with excellent results.

STOUFFER'S NOODLES ROMANOFF COPYCAT

Steps:

• Preheat oven to 350.
• Mix together the milk and yogurt. Heat to room temperature and set aside.
• Cook the noodles al dente, drain ad return to pan.
• Butter the noodles.
• Sprinkle the cheese packet over the noodles.
• Mix in the heated milk and yogurt.
• Mix in parmesan.
• Bake at 350 15 minutes.
• Remove from oven and stir in dish with fork.
• Sprinkle cheddar over top and bake 5 min or until cheese is melted.
• Serve immediately.

NOODLES ROMANOFF I

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• 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.
• Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until heated through and bubbly. Serve warm.