Best 10 Beefy Noodles Romanoff Recipes

NOODLES ROMANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in small bowl, combine the sour cream, butter, Parmesan cheese, seasoning blend, garlic powder and pepper. , Drain noodles; return to pan. Add sour cream mixture and toss to coat; heat through. Sprinkle with chives.

NOODLES ROMANOFF

Steps:

• Prepare noodles as directed on package.
• While noodles are cooking, melt the butter in a sauce pan over low heat.
• Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
• Add the worcestershire sauce and salt.
• Stir in the cream cheese, stirring until everything is well blended.
• Stir in the heavy cream (or milk) until smooth.
• Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
• Stir in the sour cream and add the dash of paprika.
• Drain the noodles, return them to the pan, stir in the sauce, and enjoy!

BEEF AND NOODLES ROMANOFF

Steps:

• Cook noodles as directed on package; drain and cover to keep warm.
• Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 minutes, stirring frequently; drain. Stir in garlic. Reduce heat to medium; cook 1 to 2 minutes, stirring occasionally, until beef is thoroughly cooked.
• Reduce heat to medium-low. Stir in cheese and milk. Cook 5 to 6 minutes, stirring frequently, until mixture is thoroughly heated. Stir in sour cream, cooked noodles, parsley and poppy seed. Cook 1 to 2 minutes, stirring frequently, until mixture is thoroughly heated.

BEEF STROGANOFF OVER BUTTERED NOODLES

Steps:

• Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
• In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
• When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
• Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

GROUND BEEF STROGANOFF WITH NOODLES ROMANOFF RECIPE - (4.2/5)

Steps:

• Cook onion and meat until browned. Add flour, salt, pepper, mushrooms, and reserved liquid. Cook 5 minutes. Add soup and simmer 10 minutes. Add evaporated milk and heat, stirring, until heated through. Serve over plain Noodles Romanoff. Cook egg noodles as directed on package. Drain. Mix sour cream, half of Parmesan cheese, chives, salt, pepper, and garlic together in bowl and set aside. Stir margarine into noodles. Stir in sour cream mixture. Sprinkle with remaining cheese. Serve from pan or platter.

NOODLES ROMANOFF RECIPE - (3.7/5)

Steps:

• Boil noodles in salted water until done. Follow noodle package directions for the time. Drain noodles and return them to the pot. Add butter. Stir until melted in the noodles. Add all remaining ingredients and serve hot. If you have any leftovers, reheat them with a tablespoon or 2 of milk, as the cheese mixture soaks into the noodles.

NOODLES ROMANOFF

Steps:

• 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.

NOODLES ROMANOFF FOR TWO

Steps:

• Cook noodles according to package directions. Meanwhile, in small bowl, combine the sour cream, butter, Parmesan cheese, seasoning blend, garlic powder and pepper. , Drain noodles; return to pan. Add sour cream mixture and toss to coat; heat through. Sprinkle with chives.

CHEESY NOODLES ROMANOFF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish.
• Cook noodles according to directions on package. Rinse in cold water and drain.
• Combine cream cheese, sour cream, onion, Worcestershire sauce, garlic salt and hot pepper sauce in a blender or food processor. Blend until smooth and stir into cooked noodles. Pour into prepared casserole dish.
• Top with bread crumbs and bake at 350 degrees F (175 degrees C) for 25 minutes.

BEEFY NOODLES ROMANOFF

Steps:

• Cook noodles according to package, omitting salt; drain well.
• At the same time, brown beef with garlic; drain fat.
• Combined noodles, meat and next 6 ingredients lightly but well.
• Spoon into a lightly greased baking dish.
• Bake uncovered at 350° until heated through (bubbly), about 15-20 minutes.
• Top with cheese and bake another 5 minutes until melted; let sit 5 minutes.
• Enjoy!