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My review
Noodles Romanoff
Carolyn
"A creamy family favorite. Very good with meat loaf."
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Ingredients
20 m servings 363Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2528 Ratings
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Most helpful positive review
5/14/2004
I used the 2/3 cup sour cream as mentioned earlier and used fresh garden green onions instead of chives. This was easy, fast, and my family loved it. We ate it as a compliment to a veggie meal...
Most helpful critical review
1/21/2006
I made this as directed and all I got was BLAND, sour cream noodles. This needs more to it.
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5/14/2004
I used the 2/3 cup sour cream as mentioned earlier and used fresh garden green onions instead of chives. This was easy, fast, and my family loved it. We ate it as a compliment to a veggie meal...
11/19/2010
3 stars on its own, 4 stars with modifications. I added chopped red onion (approximately 1/4 cup), 2 tablespoons minced garlic, and 1/2 cup sweet peas that had all been sauteed in 1 Tbs EVOO th...
1/21/2006
I made this as directed and all I got was BLAND, sour cream noodles. This needs more to it.
1/19/2005
Pretty good. Will make again, but will probably try to make sauce a little "saucier." The one problem I had was that the recipe expects the hot noodles to heat up the sauce, but the whole dish e...
7/29/2010
I have been making this for many years. I add two cloves of finely chopped garlic to the sour cream mix and salt and pepper to taste.
4/22/2003
Wonderful!! Nice, rich, creamy sauce. Made the recipe as written & it turned out beautifully. A keeper!
7/9/2003
YUK!!! This was horrible. I followed the recipe exactly. Way too much sour cream and no real flavor except for the sour cream. I couldn't figure out anything to do to save this recipe.
3/5/2011
I substituted 2/3 C nonfat yogurt, doubled the Parmesan and used chopped green onion for my version. It was a deiicious luncheon dish!
5/28/2010
I thought this was excellent. Yes, it is sour-creamy. If you don't like sour cream, this is probably not for you. I used reduced fat sour cream, and it still tasted great. I added (frozen) peas ...