Jackie Kennedy Casserole (Casserole Marie Blanche)
Jackie Kennedy Casserole is a vintage baked egg noodle side dish made with cottage cheese, sour cream, butter, and fresh chives. Baked until lightly browned, it has tender noodles underneath with slightly crispy edges on top.
Servings: 10 servings
Calories: 275kcal
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
Serving: 1cup | Calories: 275kcal