Noodles Romanoff
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Serves 1 to 2; multiply as needed for more servings.
By Dennis W. Viau; an original recipe (sort of).
When I was a teenager in the late 60s and first learning to cook, convenience foods were popular. I didn’t bake TV dinners (although my mother sometimes did), but I often chose a dinner in a box. Noodles Romanoff was a favorite. That boxed mix disappeared from store shelves in the early 1990s and I miss it. So I came up with my own formula. It’s very close to the original, as best I can remember it.
Ingredients:
3½ to 4 ounces flat dry noodles, such as fettuccine or egg noodles
2 to 4 tablespoons of butter
¼ cup milk
1 tablespoon sour cream powder*
½ tablespoon cheddar cheese powder*
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Salt to taste
Directions:
Cook the noodles in salted boiling water according to package directions. Drain.
Add the remaining ingredients and blend until the sauce is smooth and creamy.
Enjoy as a main course or as a side dish.
*Available on Amazon.com. The original boxed mixes included a “flavor packet” of dry sauce mix to combine with butter and milk. To come as close as possible to the original flavor and texture, I chose to work with powdered ingredients. You can use fresh ingredients, of course, but the dinner won’t taste the same. I can’t remember which one of these boxed side dishes I liked better.
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