Remember when everything came in a box? Back in the 1960s, Betty Crocker sold a pasta mix called Noodles Romanoff that became a huge hit. This creamy, cheesy pasta dish was supposedly served at a fancy Hollywood restaurant before it became something anyone could make at home. The dish disappeared from store shelves decades ago, but the recipe itself is actually pretty amazing. It’s rich, comforting, and way easier to make than you’d think. The combination of sour cream, cream cheese, and noodles creates something that feels special enough for company but simple enough for a regular Tuesday night.
A Hollywood restaurant started the whole thing
The story goes that Noodles Romanoff came from a restaurant called Romanoff’s in Los Angeles during the 1960s. This wasn’t just any restaurant. It was the kind of place where movie stars and directors would go for dinner, and everyone wanted to know what was on the menu. The noodle dish became one of their signature items, sitting alongside blooming onion appetizers and fancy steaks. People loved how creamy and rich it tasted, with just the right amount of cheese to make it interesting without being overwhelming. The restaurant’s version probably had some secret touches that made it extra special, but the basic idea was simple enough that it could be recreated at home.
Once Betty Crocker got wind of this popular dish, they turned it into one of their boxed mixes. This was during a time when convenience foods were taking over American kitchens, and people loved being able to make restaurant-quality meals in minutes. The boxed version included everything you needed except the butter and milk. You’d just boil the noodles, mix in the sauce packet, and dinner was ready. Other companies like Rice-A-Roni and Stouffer’s also came out with their own versions, trying to cash in on the trend. For a while, Noodles Romanoff was everywhere, showing up at potlucks and dinner parties across the country.
Betty Crocker stopped making the boxed version
By the 1970s, Betty Crocker discontinued their Noodles Romanoff product. Food trends were changing, and people started moving away from some of the heavier, cream-based dishes that had been popular earlier. The other brands that made similar products also pulled them from store shelves over the years. It’s kind of sad when you think about it, because the dish itself is actually really good. Maybe it just got lost in the shuffle as new pasta dishes became trendy. Or maybe people decided they wanted lighter meals that didn’t sit quite so heavy in their stomachs. Whatever the reason, Noodles Romanoff became one of those foods that people remembered fondly but rarely made anymore.
The good news is that making Noodles Romanoff from scratch is surprisingly easy. You don’t need a boxed mix or any special ingredients that are hard to find. The main components are egg noodles, sour cream, cream cheese, butter, Parmesan cheese, and some basic spices. That’s it. Most people already have these things in their kitchen, or they can pick them up at any regular grocery store. The homemade version actually tastes better than the boxed stuff ever did, because you can control the quality of the ingredients and adjust the seasonings to your liking. Plus, there’s something satisfying about making a dish that used to come from a fancy Hollywood restaurant.
The dish works perfectly as a side or main
One of the best things about Noodles Romanoff is how flexible it is. You can serve it as a side dish with roasted chicken or grilled steak, and it pairs beautifully with the meat. The creamy noodles soak up any pan juices or gravies, making everything taste even better together. But you can also eat it as a main dish all by itself, especially if you’re not super hungry or you’re looking for something quick and filling. Some people like to add cooked chicken or shrimp directly into the noodles to make it more substantial. Others throw in some frozen peas or steamed broccoli to add a pop of color and make it feel a little more balanced.
The creamy texture comes from the combination of sour cream and cream cheese, which melt together into this incredibly smooth sauce. The sour cream adds a slight tang that keeps the dish from being too rich, while the cream cheese gives it body and makes it feel luxurious. Parmesan cheese adds a salty, nutty element that brings everything together. When you bake it in a casserole dish, the top gets slightly crispy and golden while the inside stays soft and creamy. That contrast in textures is part of what makes this dish so satisfying. It’s comfort food at its finest, the kind of thing that makes you want seconds even when you’re already full.
Making it from scratch takes less than an hour
The actual cooking process is really straightforward. First, you cook the egg noodles according to the package directions, which usually takes about 8 to 10 minutes. While the noodles are boiling, you can mix together the sour cream, cream cheese, butter, and Parmesan in a large bowl. Some recipes call for softening the cream cheese first, which makes it easier to blend everything together smoothly. Once the noodles are done, you drain them well and then mix them with the creamy sauce until every noodle is coated. The hot noodles help melt the cheese and butter, creating a velvety sauce that clings to each piece of pasta.
After everything is mixed together, you pour the whole thing into a buttered baking dish. This is where the magic happens. As the casserole bakes in the oven at around 350 degrees, the top starts to brown and get slightly crispy while the inside stays moist and creamy. The baking time is usually around 30 to 45 minutes, depending on your oven and how brown you like the top. Some people like to sprinkle extra Parmesan or some buttered bread crumbs on top before baking to get an even crunchier crust. The smell that fills your kitchen while this is baking is absolutely incredible. It’s that warm, cheesy, comfort food smell that makes everyone start asking when dinner will be ready.
You can customize it however you want
The basic recipe is great as written, but there’s plenty of room to make it your own. Some people like to add garlic powder or onion powder to the sauce for extra depth. Others throw in some dried herbs like parsley, dill, or chives to brighten things up. If you want to make it a complete meal, adding protein is an easy option. Cooked, shredded chicken works really well, as does leftover ham or crispy bacon pieces. For a seafood version, try mixing in some cooked shrimp or crab meat. The creamy sauce goes with just about any protein you can think of.
Vegetables are another great addition if you want to sneak in some extra nutrition or just add more color to the dish. Frozen peas are probably the easiest option since you can just stir them in frozen and they’ll cook as the casserole bakes. Sautéed mushrooms add an earthy element that complements the cheese really nicely. Steamed broccoli florets give you some green and a little crunch. Some people even add diced bell peppers or spinach. Really, any vegetable that you’d normally eat with pasta will work here. Just make sure to cook any vegetables that need it before mixing them in, since the baking time might not be long enough to soften raw veggies completely.
This is perfect for feeding a crowd
Noodles Romanoff is one of those dishes that’s ideal for potlucks, family gatherings, or anytime you need to feed a bunch of people without spending all day in the kitchen. The recipe scales up easily if you need to make a larger batch. Just use a bigger baking dish and maybe add a few extra minutes to the cooking time. Because it’s a casserole, you can make it ahead of time and keep it in the fridge until you’re ready to bake it. This makes it really convenient for parties or holiday meals when you’re trying to juggle multiple dishes at once.
People who’ve never heard of Noodles Romanoff are always impressed when they try it. It looks fancy when you serve it in a nice dish, but it’s really just noodles and cheese when you break it down. The combination of creamy, tangy, and salty hits all the right notes, and the texture contrast between the crispy top and soft interior keeps every bite interesting. Kids usually love it because it’s basically dressed-up mac and cheese, and adults appreciate how rich and satisfying it is. It’s also the kind of dish that tastes even better the next day as leftovers, which is always a bonus. Just reheat it in the microwave or oven, and it’s almost as good as when it was freshly made.
The ingredients are all pantry staples
One reason this dish was so popular back in the day is that it doesn’t require any exotic ingredients. Egg noodles are available at every grocery store and they’re cheap. Sour cream and cream cheese are things most people keep in their fridge anyway for other recipes. Butter and Parmesan are kitchen basics. You don’t need to hunt down special imported cheeses or unusual spices. Everything is straightforward and easy to find. This makes it a great recipe to have in your back pocket for those nights when you need to throw together something decent but you haven’t been to the store in a while.
The affordability factor is worth mentioning too. Even with inflation and rising food costs, the ingredients for Noodles Romanoff are still pretty budget-friendly. A box of egg noodles costs just a couple of dollars, and the dairy products don’t break the bank either. You can easily make enough to feed four to six people for under ten dollars, which is hard to beat these days. That’s probably another reason why it was so popular during the 1960s and 70s. Families could make something that tasted special and restaurant-quality without spending a fortune. It’s still a smart choice now if you’re trying to stretch your grocery budget but don’t want to sacrifice taste or satisfaction.
Leftovers stay good for several days
If you happen to have any leftovers (which might be a big if, depending on how much people love it), they keep really well in the fridge. Just store the casserole in an airtight container and it should stay good for three to four days. When you’re ready to eat it again, you can reheat individual portions in the microwave or warm the whole dish in the oven. If you’re using the oven, cover the dish with foil so the top doesn’t burn before the inside gets hot. The noodles might absorb some of the sauce as they sit, so the leftovers can be a little less saucy than when the dish was fresh. You can fix this by adding a splash of milk or a dollop of sour cream when reheating.
Some people actually prefer the leftovers because all the elements have had time to meld together. The cheese gets even more deeply incorporated into the noodles, and the whole thing takes on this unified, cohesive taste. It’s similar to how lasagna often tastes better the next day. The resting time allows everything to settle and come together in a way that’s even more delicious than when it first came out of the oven. You can also freeze portions of Noodles Romanoff if you want to make a big batch and save some for later. Just wrap individual servings tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge before reheating.
Why more people should try making this
It’s a shame that retro dishes like Noodles Romanoff fell out of favor, because many of them are genuinely delicious. Sometimes food trends move on for good reasons, but other times perfectly good recipes get forgotten just because they’re not new and exciting anymore. This particular dish deserves a comeback. It’s easy, affordable, and tastes amazing. It works for casual family dinners or fancier occasions. You can customize it endlessly to suit your preferences. And it’s the kind of comfort food that just makes people happy when they eat it.
If you’re looking for something different to make for dinner but you don’t want to spend hours in the kitchen or buy a bunch of weird ingredients, give Noodles Romanoff a shot. It might become your new favorite pasta dish. At the very least, you’ll have discovered a piece of food history that’s been hiding in plain sight for the last few decades. There’s something cool about making a dish that was once served in Hollywood restaurants and sold in grocery stores nationwide, even if most people have forgotten about it now. Sometimes the old recipes really are the best ones.
Noodles Romanoff proves that not every forgotten recipe deserves to stay forgotten. This creamy, cheesy pasta casserole has everything going for it: simple ingredients, easy preparation, and outstanding taste. Whether you remember eating it as a kid or you’re discovering it for the first time, it’s worth adding to your regular dinner rotation. The fact that it disappeared from store shelves doesn’t mean it should disappear from our kitchens entirely. Sometimes bringing back an old favorite is exactly what dinner needs.
Classic Noodles Romanoff
Course: Main CourseCuisine: American6
servings15
minutes45
minutes420
kcalThis creamy, cheesy pasta casserole was a Hollywood restaurant favorite that became a boxed dinner staple before disappearing from shelves.
Ingredients
12 ounces egg noodles
1 cup sour cream
8 ounces cream cheese, softened
4 tablespoons butter, melted
1 cup grated Parmesan cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Directions
- Preheat your oven to 350 degrees Fahrenheit. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente, usually about 8 to 10 minutes. Drain the noodles well and set aside.
- In a large mixing bowl, combine the sour cream and softened cream cheese, stirring until smooth and well blended. Add the melted butter, three-quarters of the Parmesan cheese (reserving the rest for topping), garlic powder, onion powder, salt, and black pepper. Mix everything together until you have a creamy, uniform sauce.
- Add the drained egg noodles to the bowl with the cheese mixture. Toss everything together gently but thoroughly, making sure every noodle gets coated with the creamy sauce. The heat from the noodles will help melt the cheeses and create a smooth coating.
- Butter a 9×13 inch baking dish generously. Transfer the noodle mixture into the prepared dish, spreading it out evenly. Sprinkle the remaining Parmesan cheese over the top, distributing it evenly across the surface.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes covered, then remove the foil and continue baking for an additional 15 minutes. The top should turn golden brown and slightly crispy while the inside stays creamy.
- Remove the casserole from the oven and let it rest for about 5 minutes before serving. This resting time allows the sauce to set slightly and makes it easier to serve. The dish should be bubbling around the edges and have a beautiful golden-brown top.
- Serve hot as a side dish with roasted meats or grilled chicken, or enjoy it as a main course. Garnish with fresh parsley or chives if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, place individual portions in the microwave for 1-2 minutes, or warm the entire dish in a 325-degree oven covered with foil for about 20 minutes. Add a splash of milk or extra sour cream if the reheated noodles seem dry.
Notes
- Make sure to soften the cream cheese before mixing to avoid lumps in your sauce. Leave it at room temperature for about 30 minutes, or microwave it for 15-20 seconds.
- For extra richness, add an additional 2 tablespoons of butter mixed with breadcrumbs on top before the final 15 minutes of baking for a crunchy crust.
- This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. Just add an extra 10 minutes to the covered baking time if starting from cold.
- Feel free to add cooked chicken, ham, or vegetables like peas or broccoli to make this a complete one-dish meal.
- Use freshly grated Parmesan cheese rather than the pre-grated kind for better melting and richer taste.
Frequently asked questions about Noodles Romanoff
Q: Can I use a different type of pasta instead of egg noodles?
A: Yes, you can substitute other pasta shapes like rotini, penne, or farfalle. However, egg noodles have a specific texture and richness that works particularly well with the creamy sauce, so the result might be slightly different. Wide egg noodles are traditional and help the sauce cling better to each piece.
Q: Can I make this dish without baking it?
A: Absolutely. You can skip the baking step and just serve the noodles tossed with the creamy sauce as a stovetop version. It won’t have the crispy top layer, but it will still taste delicious and save you about 45 minutes of cooking time. This makes it a quick weeknight option.
Q: What can I substitute for sour cream if I don’t have any?
A: Greek yogurt works as a great substitute for sour cream in this recipe. Use the full-fat version for the best texture and richness. You could also use cottage cheese blended until smooth, though it will change the taste slightly. Regular plain yogurt works too, but Greek yogurt is thicker and closer to sour cream’s consistency.
Q: How do I prevent the noodles from drying out when baking?
A: Covering the dish with foil for the first part of baking helps trap moisture and prevents the noodles from drying out. Make sure your sauce is generously coating all the noodles before baking. If you’re reheating leftovers or the dish seems dry, add a splash of milk or cream before warming it up.
