Recipe: Noodles Romanoff
Family Member: Grandma Jane
Brief Description: Another staple from my childhood, Noodles Romanoff is a salty, gooey, mass of noodles in white sauce. The best part in my pre-gan days was the ton of parmesan cheese solidified on top after baking.
1 bag egg noodles, cooked according to package instructions
1 cup large curd cottage cheese
1 cup sour cream
4 tbsp minced white onion
1 tbsp minced garlic
Worcestershire sauce, to taste
Tobacco sauce, to taste
Salt, to taste
Pepper, to taste
Parmesan cheese (you know, the kind in the green plastic shaker)
1. Combine all ingredients, save the parmesan cheese. Place in a casserole dish. Top with a ton of parmesan cheese.
2. Bake at 350* for 40 minutes, until the parmesan cheese is slightly browned on top.
Vegan Notes: For the cottage cheese I made a mixture of crumbled firm tofu, vegan sour cream, a dollop of vegan plain yogurt, vegan cream cheese, nooch, and salt. I used vegan equivalents of the other non-vegan ingredients, including rotini pasta in the place of egg noodles and “Vegan Grated Topping” and some nooch in place of the parmesan. I used quite a lot of the Worcestershire and hot sauces, and it came out tasting pretty much exactly like how I remember, but it was a bit drier. I would bump up the liquids by using the whole container of sour cream or adding unsweetened soy milk. Tasty!