Noodles Romanoff Recipe
The original version of this creamy comforting classic calls for full-fat cottage cheese, cheddar cheese, milk, and sour cream. But this wise remake uses lower-fat alternatives that erase the calories from fat but leave all the hearty taste and appeal.
Served bubbling hot from the oven with a crunchy breadcrumb topping, this is one dish fit for the Czars–especially if they’d like to lose a few holiday pounds!
8 ounces flat pasta noodles or bow-ties
1 cup fat-free cottage cheese
1 cup fat-free plain yogurt
1/4 cup chopped onions
1/2 cup skim milk
1 tablespoon cornstarch
1/2 cup evaporated skim milk
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Dash of cayenne pepper
Dash of hot-pepper sauce
1/4 cup finely shredded reduced-fat sharp cheddar cheese
3 tablespoons fine dry seasoned bread crumbs
1. Cook pasta according to the directions on the package. Drain and set aside.
2. Meanwhile, lightly spray a 2-quart casserole with no-stick spray and set aside. Press the cottage cheese through a strainer or sieve into a large bowl. Add yogurt and stir until well combined. Set yogurt mixture aside.
3. Preheat oven to 350F. Lightly spray a medium saucepan with no-stick spray. Add onions and cook, stirring, over medium heat about 3 minutes or until tender.
4. In a small cup, stir together 2 tablespoons of the skim milk and the cornstarch until smooth. Stir the remaining skim milk, evaporated milk, and cornstarch mixture into the onions. Cook, stirring, over medium heat until thickened and bubbly. Then stir in the dry mustard, Worcestershire sauce, red pepper, and hot-pepper sauce. Cook and stir for 1 minute more.
5. Stir in the cheddar cheese and cook until melted. Slowly stir the cheese mixture into the yogurt mixture. Fold in the pasta. Transfer to the prepared casserole. Sprinkle the bread crumbs on top. Bake about 15 minutes or until bubbly.
Adapted from Healthy Homestyle Cooking, by Evelyn Tribole (Rodale Press, 1994).