“My mother used to make this from a Betty Crocker instant mix, but I never knew it was an actual from-scratch recipe!”
Noodles Romanoff is a creamy, cheesy pasta dish that’s both comforting and easy to prepare. With its blend of sour cream, Parmesan, and spices, this baked noodle casserole makes a delightful side dish or a satisfying main course.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Fettuccine or Spaghetti | 8 ounces (1/2 of a 1 lb box) |
| Cream Cheese (room temp) | 4 ounces |
| Unsalted Butter (room temp) | 2 tablespoons |
| Sour Cream (room temp) | 16 ounces |
| Ground Black Pepper | 1 teaspoon |
| Fine Salt | 1/2 teaspoon |
| Garlic Powder | 1/2 teaspoon |
| Ground Nutmeg | 1/4 teaspoon |
| Shredded Parmesan Cheese | 1 cup, divided |
| Ground Paprika | 1/4 teaspoon |
Instructions
- Prep Oven & Dish: Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- Cook Pasta: Cook pasta al dente (12-14 minutes).
- Drain & Return: Drain pasta, put it back in the pot.
- Melt Cheese & Butter: Add cream cheese and butter, stir until melted.
- Add Cream & Spices: Stir in sour cream, pepper, salt, garlic powder, nutmeg, and half of the Parmesan.
- Pour into Dish: Pour noodles into the baking dish.
- Top with Cheese & Paprika: Cover with remaining Parmesan and sprinkle paprika.
- Bake: Bake uncovered for 30 minutes, until bubbly and cheese is melted.
- Serve Warm: Serve immediately and enjoy!
