Remember Betty Crocker’s boxed Noodles Romanoff? Here’s my homemade version that I know you’ll love. This is a quick & delicious dish that includes noodles, sour cream and melted cheese. It’s easy to make noodles Romanoff at home in just 10 minutes or less.
If you love melty casseroles, you must try my Tuna Noodle Casserole ASAP!
When I was researching how to make these noodles I found this fun Betty Crocker Romanoff Noodles Ad on YouTube; it was cute to watch! Betty Crocker’s slogan was “At a great Russian restaurant you’d have Noodles Romanoff, a dish for a grand duchess. And at home, you can eat like a grand duchess with Betty Crocker Noodles Romanoff.”
Where does Noodles Romanoff originate?
- Noodles Romanoff was invented at a restaurant in LA named “Romanoffs,” owned by Micheal Romanoff.
- When Romanoff’s went out of business, the dish was then served at Stouffer’s Top of the Rock Restaurant.
- After Stouffer’s restaurant closed that restaurant, they transferred noodles Romanoff to their frozen food division.
- Other brands made noodle Romanoff as well, such as Betty Crocker in a box form.
How to make noodles Romanoff
- Noodles – I recommend fettuccine, egg noodles, or other wide noodles
- Salted butter
- Sour cream – or Greek unflavored yogurt for flavor & texture contrast
- Seasonings – salt, pepper, and garlic powder. Paprika is used on top to finish the dish off.
- Parmesan Cheese- cheddar, Swiss, Gouda or Gruyere also work well with noodles Romanoff because they’re all semi hard cheeses that melt well like Parmesan would. Gorgonzola is another good choice if you want something more blue color to your noodles! Aged white cheddar will give it a nutty flavor.
Can I use different noodles?
- Yes! You can use noodles of your choice. I would recommend noodles that are thicker and wider, such as fettuccine noodles for Romanoff noodles.
- This recipe can be found in many different cuisines but the noodles used are typically egg noodles. You can use any noodles you want for this recipe, so feel free to experiment!
What to serve with this:
- Green salad and dressing
- Beer bread, biscuits or dinner rolls
This recipe is perfect for cooler Fall and Winter nights when you want a dish that fills you up. It’s a rich comfort food that your whole family will love. Make sure and save the recipe for later and let us know in the comments what you think of this Noodle Romanoff recipe when you make it!
Want more vintage-style recipes? Follow me on Facebook, Pinterest, YouTube, or Instagram.
Noodles Romanoff
Ingredients:
- 8 oz. fettucine noodles (half of a 1 lb. box)
- 4 oz. cream cheese
- 2 Tbsp. salted butter
- 16 oz. sour cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1 cup shredded parmesan cheese, divided
- 1/4 tsp. paprika
Instructions:
- Preheat oven to 350 degrees.
- Cook the noodles according to the box directions or until al dente. I used Barilla brand and cooked for 14 minutes. Drain and add noodles back to the hot pot. Put the pan on the stove where it's still warm.
- Add the butter and cream cheese, stir until they are melted. Add the sour cream, salt, pepper, garlic powder and half of the parmesan cheese.
- Spray a small baking dish (about an 8×8 will work well) with non-stick spray. Add the noodles and sauce to the baking dish.
- Add the rest of the parmesan cheese over the noodles and sprinkle with the paprika.
- Place uncovered into the oven and bake for 30 minutes or until hot and bubbly.
How to Video:
Recipe Notes:
- Green salad with dressing
- Beer bread, biscuits or dinner rolls
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
kazy says
I have a question about this recipe. Why are you using cream cheese? It’s not part of the original recipe. It’s milk. Although some use half and half and heavy cream. Is there a reason why you’re substituting cream cheese for the liquid dairy?
Sarah Olson says
This is my version of the recipe. Cream cheese is often used instead of liquid dairy for it makes a dish thick without having to do a second step of a flour/butter roux.
kazy says
But there is no flour, butter roux sauce in Noodles Romanoff sauce. It’s just sour cream, dairy liquid of choice like half and half or milk and Parmesan cheese. Oh, and chives. That’s it. And then you add your own seasonings, of course. But if you’re looking for something that’s really really thick, then cream cheese would work, I guess. Plus you’re also baking it. Well, thanks for responding.
Rosebud says
Cream cheese was a big fail. I didn’t bake it as long as recommended and it still came out dry and coagulated. Also wasn’t close in flavor to the old dish.
Very disappointing
Michelle says
Just finished preparing this dish !! It is wonderful!!! Still not clear why Betty Crocker stopped making her version of that stuff Any ideas??
Julinda Higgins says
My guess. Price of parmesan
Wanda says
My Mom made this & put a can of tuna in it…delicious!
Paula Sipotz says
I used to love Betty crockers boxed noodles romanoff I would eat the whole box I wish they would make it again
rexmundi says
Yeah no. Do the math folks….16oz of sour cream for 8oz cooked pasta? LMAO…go ahead, you do that. Actually don’t, you’ll just be wasting good n expensive food. Fake recipe.
Sarah Olson says
Actually, the pasta is 8 ounces before cooking. You do less and let me know how dry it is.
JennyDinVa says
Absolutely yummy just as you wrote it, Sarah — many thanks!
But had to tell you that you just made my day. Your reply to the above reviewer was so spot on, so terrific, so ever-lovin’ perfect that I doubled over in laughter. The medal goes to YOU!
Retro Potluck says
Thank you for the compliment, both of them! Glad you enjoyed this recipe.
Peggy says
Noodles romanof and noodles italiano were my absolute favorites it’s a shame they are no more hopefully this recipe will bring back some good me.ories
Nancy Saenz says
I want to try this too as my mom used make this from the box and I loved it. Wondering if lite sour cream would work?
Sarah Olson says
I think so. I found so many variations of this recipe when I was researching.
Mark says
You asked if I’d ever had Betty Crocker noodles romonof., Yes, back in the day when I was a boy… Couldn’t get mom to make it, she didn’t use anything instant or boxed and was one of the 3 best cooks I’ve ever known. I had an aunt that loved it as much as I & she made it for me about every time I seen her, bless her. Anyway, the stuff was killer, best boxed stuff EVER, can’t imagine why they would quit making it….
Melissa J Chanley says
I remember flat short noodles in a mild cheddar cheese sauce no parmesan i loved these as a child so much better than boxed Mac and cheese. I want that receipe, I thought I could try using shredded cheddar cheese milk and butter over the flat noodles
Chuck says
Can u substitute anther cheese
Sarah Olson says
Yes, any will work
Sonya Boyd says
I loved Noodles Romanoff and never understood why it was discontinued. Thank you for the recipe. I intend to try it!
Carol says
I tried the Betty Crocker product in 1961 as a newly married woman living in Los Angeles. I was sorry when it was discontinued.
Paula Sipotz says
Me too still think about it
James Parker says
Getting Ready to Make it for the First Time Today
Marlene Masania says
Thanks tasty and easy recipe with ingredients on hand. Last week may, 2019, i was searching a close outs for those Betty Crocker Romano’s!
I had eaten as a new and easy side dish as a kid in Kansas. I’m 65 now. Love it!!!
Noel says
It does not taste like the original
Patty Watts says
WOW! This is fabulous – perhaps better than Betty’s. I’ll save this and use many times.
I was thinking you could add peas and ham to make a great casserole too!
Thank you Sarah!!!