Jackie Kennedy Casserole
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
Jackie Kennedy Casserole, also known as Casserole Marie Blanche, is an old-fashioned baked egg noodle side dish made with cottage cheese, sour cream, butter, and fresh chives. It appears to be making the rounds online again. The noodles are lightly coated in a creamy mixture and baked until the top develops golden, slightly crunchy edges.
I think it’s a good noodle side dish if you like simple flavors, but it’s worth knowing that this isn’t a heavily sauced pasta casserole and with limited ingredients can be considered a tad bland.
What Is Jackie Kennedy Casserole?
This vintage noodle casserole is associated with former First Lady Jacqueline Kennedy. The dish, called Casserole Marie Blanche, appeared on the menu for a March 15, 1961, White House dinner honoring her sister Lee Radziwill and brother-in-law Prince Stanisław Radziwiłł.
Although it’s often called Jackie Kennedy’s four-ingredient casserole, that refers to the egg noodles, cottage cheese, sour cream, and chives. The recipe also includes butter, salt, and pepper.
Unlike many modern casseroles, there is no meat, canned soup, or shredded cheese topping. The noodles are simply mixed with the dairy ingredients and baked. It’s intended to be served as a side dish rather than a complete dinner.
Ingredients for Jackie Kennedy Noodle Casserole
- Egg noodles: One 16-ounce package, cooked and drained. Wide egg noodles work well because the folds hold the sour cream and cottage cheese mixture.
- Butter: 2 tablespoons. Adding it while the noodles are still warm allows it to melt and coat them evenly.
- Cottage cheese: 1 cup. The curds remain somewhat visible after baking, giving the casserole a slightly different texture than a smooth cheese sauce.
- Sour cream: 1 cup. Adds moisture and a mild tangy flavor, although it doesn’t create a thick sauce.
- Fresh chives: 1/3 cup, chopped. The chives add a mild onion flavor that helps balance the dairy ingredients.
- Salt and pepper: To taste. I wouldn’t skip seasoning since this is a fairly mild noodle dish.
You’ll also need nonstick cooking spray and a 2½-quart casserole dish.
How to Make Jackie Kennedy Casserole
1. Prepare the oven and noodles.
Preheat the oven to 350°F and grease a 2½-quart casserole dish with nonstick cooking spray.
Cook the egg noodles according to the package directions, then drain well.
2. Add butter to the warm noodles.
Place the drained noodles in a large mixing bowl. Add the butter and stir until completely melted and evenly distributed.
3. Mix in the cottage cheese and sour cream.
Add the cottage cheese, sour cream, and chopped fresh chives. Stir until the noodles are evenly coated, then season with salt and pepper.
4. Transfer to the casserole dish.
Spoon the noodle mixture into the prepared baking dish and spread into an even layer.
5. Bake until lightly browned.
Bake uncovered for 20–25 minutes, or until the noodles on top just begin to brown. Remove from the oven and serve hot.
My Thoughts After Making This Casserole
My favorite part was the crunchy noodles along the top and edges. I liked the contrast between those browned pieces and the softer noodles underneath.
Not everyone in my family agreed, though. A few thought the casserole was too dry and could have used more seasoning. I didn’t mind the texture, but I can understand why someone expecting a really creamy casserole might be disappointed.
I would serve this alongside a main dish rather than on its own. The flavor is mild enough that it works best with something more seasoned or something with a sauce or gravy.
If you prefer a saucier casserole made with similar ingredients, my Tomato Beef Noodle Casserole also uses egg noodles, sour cream, and cottage cheese, but adds ground beef, tomato sauce, and cheddar for a complete dinner.
How to Keep Jackie Kennedy Casserole From Getting Too Dry
Because there isn’t much sauce in this recipe, the baking time makes a difference.
I recommend checking it at 20 minutes, especially if you prefer your noodles soft. The exposed noodles will continue to dry out and crisp as they bake.
Make sure the sour cream and cottage cheese are distributed throughout the noodles before transferring them to the baking dish.
You could experiment with more sour cream or cottage cheese if you want a wetter casserole, but I haven’t tested different proportions, so I can’t say how that would affect the finished dish.
If you would rather skip the baking altogether, my Garlic Butter Noodles are another option for a simple pasta dish with more garlic and Parmesan flavor.
What to Serve With Jackie Kennedy Casserole
Since this is a mild, buttery noodle side dish, I would pair it with a flavorful meat or something with gravy.
- My Italian Meatloaf is a good option if you want a heartier dinner, especially with its seasoned beef and tomato sauce.
- You could also serve it with Ritz Cracker Chicken, which has a creamy sauce that would go well with the noodles.
- For a different chicken option, Baked Spinach Dip Chicken is another dinner that can be served with noodles on the side.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days.
For reheating, I would use the microwave for individual portions rather than putting the entire casserole back in the oven. Add a small splash of water or chicken broth if the noodles seem dry, and heat until warmed through. The crunchy topping will soften once the casserole is refrigerated, so this is one I prefer serving fresh.
Jackie Kennedy Casserole (Casserole Marie Blanche)
Equipment
- Large pot
- Colander
- mixing bowl
- 2½-quart casserole dish
Ingredients
- 16 oz egg noodles cooked and drained
- 2 tablespoons butter
- 1 cup cottage cheese
- 1 cup sour cream
- 1/3 cup chopped fresh chives
- Salt and pepper to taste
- Nonstick cooking spray for greasing the casserole dish
Instructions
- Prepare the oven and baking dish. Preheat oven to 350°F and grease a 2½-quart casserole dish with nonstick cooking spray. Set aside.
- Cook and butter the noodles. Cook egg noodles according to package directions and drain. Transfer warm noodles to a large mixing bowl, add butter, and stir until completely melted and evenly distributed.
- Add remaining ingredients. Stir in cottage cheese, sour cream, and fresh chives until the noodles are evenly coated. Season with salt and pepper to taste.
- Bake the casserole. Spread the noodle mixture evenly into the prepared casserole dish. Bake uncovered for 20–25 minutes, or until the top just begins to brown. Check at 20 minutes if you prefer softer noodles, as the exposed edges become drier as they brown.
- Serve hot. Remove from the oven and serve immediately while the noodles underneath are soft and the top is lightly crisp.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
