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I remember that!  Guess we're showing our ages, huh? Any, I don't think they make it any more, but I found a recipe in an old, 1969 Betty Crocker cookbook!  Hope it's close to what you remember!

NOODLES ROMANOFF 

8 oz. wide egg noodles

2 cups dairy sour cream

1/4 cup grated Parmesan cheese

1 Tbsp. snipped chives

1 tsp. salt

1/8 tsp. pepper

1 large clove garlic, crushed

2 Tbsp. butter or margarine

1/4 cup grated Parmesan cheese

Cook noodles according to package directions.  While noodles cook, stir together sour cream, chives, 1/4 cup cheese, salt, pepper, and the garlic. 

Return drained noodles to kettle and stir in butter.  Fold in sour cream mixture.  Arrange on a warm platter and sprinkle with remaining 1/4 cup cheese. 

6-8 servings

THANK YOU!

Hi Sprampy.  Did you ever try this recipe.  It doesn't sound like the right ingredients to get the taste of the noodles romanoff that everyone seems to have taken off the market,  (I would think at least it should include romanoff cheese).  Anyway, if you tried it, did it taste like the authentic BC noodles romanoff?   Thanks, Katie

Thank you , thank you for the recipe.  My mother use to make this back in the 70's but she added one pound of ground hamburger meat to it.  She then placed it in the oven for 25 minutes at 350 degrees in a covered casserole dish.  Took it out - removed the lid and added a 1/2 cup of crumbled wheaties cereal to the top and let it cook another 5 minutes.  As kids, we called it "Dinosaur Steak".  Thank you for the recipe - I plan on making it for the family and I'll be inviting Mom&Dad for sure to bring back some fun memories!

Did anyone try the recipes for the noodlles romanoff?,and how was the recipes compared to the old box recipe? That was one of my Favorites and couldn 't find it anymore. Does the company make it any where in the country and can you order it special order if Possible. Please Someone HELP!

Thank you so very much. I'm another fan of the old BC Noodles Romanoff pkg mix. Maybe if they see enough demand for it, BC will bring it back.

In the mean time I've printed this out along with SandieJackson's recipe. I think I have the 1969 cookbook...the hardback with the red cover...will check it again. May have tried the recipe and forgot if I was disappointed.

Thanks again.

Beverly

Thank you for this.  I'll have to get out my old book and look it up.

On this one, I can substiture the sour cream and butter with soy products, joy of joys, I can switch the Parmesan with Pecorino Romano (sheep's milk) and enjoy this right from the stove top! 

it's going to be a great weekend!

I was actually looking for this last night and couldn't find it.  It has been so long since I have fixed it I didn't realize they had discontinued it.  But, I did find this recipe on the internet and it sounds as close as it gets.  Hope this helps.

Noodles Romanoff that tastes like the old Betty Crocker® two-step preparation Noodles Romanoff in the box

• 1 pot of boiling, salted water
• 6 ounces (170 grams) of dry uncooked egg noodles.  It's best if you use medium egg noodles (. what Golden Grain calls "fettucine"), not wide or extra-wide, because these best approximate the size and thinness of the noodles Betty Crocker used to use.  6 ounces of these kinds of noodles works out to about 3 cups if you go by volume
• 1/2 cup (120 ml) of sour cream (I use lowfat or fat-free sour cream so that I don't go over the . . of fat in one meal, but a purist has informed me that anything but the regular old high-fat variety of sour cream has a strange aftertaste).  If 1/2 cup is too sour-creamy for you, reduce the amount of sour cream to 1/3 cup and make up for it by adding 1/6 cup of milk
• 1/4 cup (60 ml) Kraft® day-glow-orange Macaroni & Cheese cheese powder (you can buy it in tubes that look like those green tubes of Kraft® grated parmesan cheese except they're blue; I see them on the shelves at Safeway, but that might just be a northern California thing.  60 ml works out to a little over 1/3 of an 85-gram tube full).  If you can't find this stuff anywhere, use one full packet of the cheese powder from a box of Kraft® Macaroni & Cheese Dinner
• 1 clove of garlic (maybe less), or 1/8 teaspoon (½ ml) garlic powder
• 1/8-1/4 teaspoon (1 ml) of onion powder —OR— 1 tablespoon (15 ml) of freshly-chopped chives —OR— 1 teaspoon (5 ml) of those freeze-dried chives you can get in the spice aisle
• 2 tablespoons (30 ml) of butter or margarine (you can reduce it to 1 tablespoon if you're worried about your saturated/trans fat intake, but don't omit it entirely)

Boil the noodles in the boiling, salted water until they're the same consistency you used to like when making Noodles Romanoff in a box.  Drain the noodles, keeping them in the same pot you cooked them in (that way you'll only have to wash one pot when you're done).  While the noodles are still hot, rub the butter or margarine around on them until all (or most) of it melts, then stir in the Kraft® day-glow-orange cheese powder, then dump all the other ingredients into the pot with the noodles and stir until the mixture is homogeneous.  (Except the chives won't be homogeneous, of course, because they don't dissolve.)

Add ground black pepper to taste.  I recommend super-finely-ground black pepper, not those coarse crunchy pepper chunks that seem to be so trendy nowadays.  If there's any left over when you're done eating, put the pot in the 'fridge; when you re-heat it later, add a dash of milk and put the pot on the stove over medium-low heat, stirring frequently.

:)

Hi, Sandie...

You were absolutely right...what really makes this so close to our old beloved Noodles Romanoff is the Kraft Macaroni  and Cheese powder.  You are also right in that it's not available anywhere near me, in Palm Desert; but the good news is that you can order it directly from Netgrocer thru Kraft, at 800 *********, or www.netgrocer.com.  I gambled and ordered six tubes.  The recipe used about 2/3 of one tube.  The proof was in the fact that I can go out to the frig in the morning and eat it cold right out of the container, just like I used to do with the original!  I would use a little less of the sour cream next time, maybe 1/3 cup, only because I tasted more of it than I felt I needed.  Blessings on you!

Marianne

Thank you so much from Sandie.  I just tried this recipe and it tastes exactly like I remember.  It brings back soooooo many memories for me especially since my mom just died last week.  Thanks so much for finding this recipe.

Thank you so much.  I can't wait to try this. Thankfully, I can substitute soy products for this (except the powder) and then bake for a while. It won't be quite the same, but I can tell that it will be very good!

(I'm allergic to dairy but can eat the powder if I bake it for 30 minutes.  I can't wait!)

We don't get the cheese sauce mix separately in this area, and I also don't have much energy these days, so I adapted your suggestions with wonderful results, SandieJackson!  I'm so grateful, as I really had missed this recipe so much.

What I did was just use Kraft Macaroni and Cheese Dinner (not the Deluxe - the one with the dry powder packets.) I used the macaroni from the box.  I preparedthe macaroni as usual, then added 4 TBSP butter to the macaroni, added the cheese powder, then added 1/2 cup of sour cream, and a little shy of 1/4 tsp. onion powder. This tasts amazingly like the original!  Of course, it's not "noodles" but, it was still the same great sauce taste. Then used salt and pepper on the finished product.

I have tried many recipes for this in the past. Most called for cream cheese, or cottage cheese, and some added sour cream as well. They never had the right consistency or taste to me, but this makes it!  I was hesitant not to use fresh chives, but, after all, the original we all miss was a combination of dried ingredients! Maybe the onion powder is part of the secret. :)

I remember that stuff so well and I miss it terribly. I went through countless boxes when I first moved out on my home cuz it was easy and tasted so good. Wish they would come back it with it.

I soooo agree I miss them so much.  I used to eat them all the time for lunch when I was a teenager.

I, too, loved the Betty Crocker Noodles Romanoff.  Over the years I've tried tons of different recipes but never found one that tasted quite right so I started working on coming up with my own recipe.  I finally came up with what I think is pretty darn close!!  I've included a link to it here; I welcome any feedback!

http://www.food.com/recipe/noodles-romanoff-236522

Hi,

Am dying to try your recipe but I am told I don't have authorization for the link you provided.  Any idea as to what I'm doing wrong?  Thanks........

hi Vicki  

you need to acsess the site with your membership

follow the links and you will be fine (i was able to do so)

enjoy the recipe