Here it is, time for Labor Day, the last summer holiday when everyone tries to get in one final, big family picnic or barbecue. If you’re looking for a side dish to go with your barbecue or fried chicken, you can’t go wrong with a tasty casserole.
You want something that’s easy to prepare, and if you’re taking the dish to an outing to the river or lake, you want something that’s easy to transport, and a casserole fits both bills. If you have a padded, zip-up carrier for your casserole dish, you can pack it inside right out of the oven and the casserole will still be warm for your picnic.
You also want something people will enjoy, and this Noodles Romanoff recipe is cheesy and delicious.
It’s even better than macaroni and cheese, and your family, young and old alike, will love it.
NOODLES ROMANOFF CASSEROLE
4 ounces (2-1/2 cups) uncooked wide egg noodles
1 cup creamed cottage cheese
1 cup dairy sour cream
1 cup grated Parmesan cheese, divided
2 tablespoons chopped green onions
1/4 teaspoon garlic salt
1/4 cup bread crumbs
2 tablespoons margarine or butter
1 tablespoon dried parsley
1 teaspoon Worcestershire sauce
Heat oven to 350 degrees. Grease a 1 ½-quart casserole dish.
Cook noodles to desired doneness as directed on the package. Drain and rinse with hot water.
In prepared casserole dish, combine noodles, cottage cheese, sour cream, 1/2 cup grated Parmesan cheese, green onions and garlic salt; blend well.
In a small bowl, combine all topping ingredients, including remaining 1/2 cup of grated Parmesan cheese; mix well. Spoon over noodles.
Bake at 350 degrees for 25 to 30 minutes or until thoroughly heated and crumbs are light golden brown. Makes 6 (1/2 cup) servings.
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