Make a sauce by melting 2 tablespoons of the butter in a saucepan. Stir in flour and flavoring packet from box of Noodles Romanoff. Add milk and cook until thickened.
Add meatballs to sauce and heat through.
Cook the noodles from the box separately. Drain. Toss with parsley flakes and remaining butter.
Brown ground beef and onion and drain.
In large pot, boil noodles till done (7-8 minutes); drain.
Mix noodles, sauce packets, milk, butter, soup, and onion/meat mixture in large bowl.
Pour into a 9x13-inch greased baking dish.
Topping: Mix butter and bread crumbs together and sprinkle over top of casserole.
Bake at 350\u00b0F for 30-40 minutes.
*This casserole can be made ahead and refrigerated for up to 6-8 hours.
irected on package.
While noodles are cooking, melt the butter
Cook noodles according to package directions, omitting salt. Drain well. Combine noodles and all remaining ingredients, except cheddar cheese, stirring well. Spoon mixture into a lightly greased 11\" x 7\" baking dish. (Recipe may be prepared to this point and held, refrigerated and covered, for up to two days).
Bake, uncovered and 350F for 30-35 minutes. Sprinkle with shredded Cheddar cheese, and bake 5 more minutes, until cheese has melted. Sprinkle with parsley if using. Serve.
Melt 2 tablespoons butter in large skillet.
Remove from heat. Blend in flour and sauce mix.
Gradually stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add frozen meatballs; heat to boiling.
Reduce heat; cover and simmer 10 minutes.
While meatballs simmer, cook noodles.
Stir parsley flakes and 2 tablespoons butter into noodles.
Serve meatballs with sauce over noodles.
Makes 4 to 6 servings.
he side to use in Noodles Romanoff.
SAUCE.
Melt butter
Heat oven to 350 degrees.
Cook noodles as directed on package, drain.
Mix noodles, tuna, red pepper, mushrooms, sour cream, milk, chives, salt and pepper in ungreased 2 quart casserole or square baking dish, 8 x 8 x 2 inches.
Mix bread crumbs, cheese and margarine; sprinkle over tuna mixture.
Bake uncovered 35 to 40 minutes or until hot and bubbly.
Brown hamburger; drain off fat.
Cook noodles; in casserole dish, combine cooked noodles, margarine, milk, soup and cheese sauce.
Add meat; mix well.
Microwave for 5 minutes.
Serve hot.
Brown ground beef with onion, salt and pepper.
Cook Betty Crocker Noodles Romanoff.
Combine ground beef, noodles, soup and milk in 9 x 13-inch pan.
Bake at 350\u00b0 for 30 minutes.
The last 5 minutes, add shredded cheese.
In large skillet, cook ground beef and diced onions until beef is cooked through an no longer pink; drain fat.
Add soups and noodles to skillet and stir until well mixed; cook until heated through.
Add salt and pepper to taste.
Garnish with fresh parsley, if desired.
Flake salmon.
Prepare noodles according to package directions.
Combine prepared noodles with salmon, mushrooms, cottage cheese, green onion and dill.
Spoon into buttered 1 1/2-quart casserole.
Bake at 350\u00b0 for 20 to 25 minutes.
Stir before serving.
Makes 4 servings.
Preheat oven to 350\u00b0.
Prepare Noodles Romanoff according to package directions except use 3/4 cup milk.
Add soup, chicken, broccoli and olives.
Pour into a 2-quart casserole dish.
Cover and bake 25 to 35 minutes or until done.
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.
Heat oven to 325\u00b0.
Cook noodles; drain.
Mix noodles, cottage cheese, sur cream, onion, garlic, Worcestershire, red pepper sauce, salt and salmon.
Place about 1 cup salmon mixture in each of 5 or 6 greased baking shells or individual casseroles. Sprinkle with cheese.
Bake, uncovered, for 20 minutes.
Makes 5 to 6 servings.
In a large pot with boiling salted water cook egg noodles until al dente. Drain.
In a large bowl mix together the sour cream, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic.
Stir in butter or margarine to hot egg noodles. Stir in sour cream mixture.
Arrange noodles on warm platter and sprinkle with remaining 1/4 cup of grated Parmesan cheese.
Cook noodles in rapidly boiling, salted water, stirring occasionally until tender.
Drain.
While noodles cook, mix 2 tablespoons melted butter, cottage cheese, sour cream, onion, garlic, salt and pepper.
Add mixture to drained noodles and spoon into a greased casserole.
Combine bread crumbs and remaining 2 tablespoons butter, stirring well.
Sprinkle over noodles.
Bake at 350\u00b0 for 25 minutes.
Boil noodles in salted water until done. (Follow noodle package directions for time.).
Drain noodles and return them to the pot.
Add butter. Stir until melted on the noodles.
Add all remaining ingredients.
Serve hot.
If you have any leftovers, reheat them with a tablespoon or two of milk, as the cheese mixture soaks into the noodles.
Cook noodles as directed on package.
While noodles cook, stir together sour cream, 1/4 cup cheese, chives, salt, pepper and garlic.
Return noodles to kettle and stir in butter.
Fold in sour cream mixture.
Arrange on warm platter.
Sprinkle with 1/4 cup of cheese.
Heat oven to 325\u00b0.
Cook noodles as directed on package. Drain.
Mix noodles, cottage cheese, sour cream, onions, garlic, Worcestershire sauce, red pepper sauce, salt and salmon.
Place about 1 cup of salmon mixture in each of 5 or 6 greased baking shells or individual casseroles.
Sprinkle with cheese.
Bake, uncovered, 20 to 25 minutes.
Makes 5 or 6 servings.
In a large pot with boiling salted water cook egg noodles until al dente. Drain.
In a large bowl mix together the cottage cheese, sour cream, minced onion, garlic, Worcestershire sauce, red pepper sauce, and salt. Stir in cooked egg noodles. Pour into a greased 2 quart casserole dish.
Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until heated through and bubbly. Serve warm.