Noodles Romanoff
📜 Collection: Patsy’s Collection | ✍️ Attribution: Unknown | 📂 Category: Sides A comforting side dish featuring wide egg noodles tossed in a rich, creamy blend of sour cream, ranch dressing, and Parmesan cheese. This quick and easy recipe is a crowd-pleasing classic for any family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | None | 4–6 Servings |
🔪 Key Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (8 oz) pkg | Wide Egg Noodles | Uncooked |
| ¼ cup | Sour Cream | None |
| 1 ½ cups | Prepared Hidden Valley Ranch Original Ranch Salad Dressing | None |
| ¼ cup | Parmesan Cheese | Grated |
Instructions
Step 1: Cook the Noodles
- Cook the 1 (8 oz) pkg wide egg noodles according to package directions until tender. Drain well and keep hot.
Step 2: Prepare the Sauce and Combine
- In a mixing bowl, blend the ¼ cup sour cream, 1 ½ cups prepared hidden valley ranch original ranch salad dressing, and ¼ cup parmesan cheese until smooth.
- Toss the dressing mixture with the hot noodles until evenly coated and heated through.
💡 Make-Ahead & Storage: Best served warm immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
