Church Supper Noodles Romanoff
🧾 Ingredients
250–300 g egg noodles
1 cup (240 ml) sour cream
1/2 cup (120 g) cottage cheese (small curd works best)
1/2 cup grated Parmesan cheese
1/4 cup (60 g) butter, melted
1/2 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)
Extra Parmesan for topping
👩🍳 Instructions
- Cook the noodles
Bring a large pot of salted water to a boil.
Cook egg noodles according to package directions until tender.
Drain and set aside. - Sauté aromatics
In a pan, melt a little butter (from your measured amount).
Cook chopped onion until soft (about 3–4 minutes).
Add garlic and cook for 30 seconds more. - Make the creamy mixture
In a large bowl, combine:
Sour cream
Cottage cheese
Melted butter
Parmesan cheese
Cooked onion and garlic
Salt, pepper, and paprika
Mix until smooth and creamy. - Combine
Add the cooked noodles to the creamy mixture.
Toss gently until all noodles are well coated. - Bake
Preheat oven to 180°C (350°F).
Transfer mixture to a greased baking dish.
Sprinkle extra Parmesan on top.
Bake for 25–30 minutes until hot and lightly golden on top.
🍽️ Tips & Variations
Add cooked chicken, ham, or mushrooms for a heartier version.
A pinch of nutmeg gives a classic Romanoff flavor boost.
If you want it extra creamy, mix in a little cream or milk before baking.
For a crispy top, add buttered breadcrumbs before baking.