Casserole Marie Blanche
An ode to Jackie Kennedy’s Casserole Marie Blanche—creamy egg noodles with cottage cheese, sour cream, and chives inspired by a 1961 White House dinner.
Equipment
- 2-Qt Baking Dish 8"x8" - you can also use a larger one, but watch bake time
- Normal Kitchen Utensils
Ingredients
- 1 Lb. Egg Noodles
- 1/3 C Chives, Snipped or Chopped I usually just get whatever is in a bunch at the store.
- 2 C Sour Cream
- 2 C Cottage Cheese Full Fat (4% or More)
- 2 Tbsp Butter
- 1/2 tsp Salt Plus More to Taste
- 1/8 tsp Pepper Plus More to Taste
Instructions
- Boil the pasta per the package directions. Be sure to salt the water.1 Lb. Egg Noodles
- Once boiled, drain and add the pasta back to the pot. Preheat your oven to 350°F.
- Stir the cottage cheese, sour cream and chives into the pasta. Season to taste with salt and pepper.1/3 C Chives, Snipped or Chopped, 2 C Sour Cream, 2 C Cottage Cheese, 1/2 tsp Salt, 1/8 tsp Pepper
- Pour the mixture into a greased 9x13 baking dish and dot with the butter.2 Tbsp Butter
- Bake at 350°F for 30 minutes, until the dish dish is heated through, the cottage cheese is slightly melted and the top is lightly golden.
- Enjoy right away!
Notes
Want to Experiment?
Try boiling the egg noodles in chicken broth (or with a little chicken bouillon in the water) for extra flavor.
If you want the dish the be even creamier, blitz the cottage cheese in a blender or food processor to break up the curds. Or add an extra C of sour cream or cottage cheese. Just be sure to bake long enough for everything to warm through.
Can't find chives? Sub in some green onions.