Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Don't skimp on the quality of the blue cheese in this recipe.

Carolyn Flournoy
Recipe by Southern Living January 2012

Gallery

Credit: Iain Bagwell; Styling: Buffy Hargett

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare noodles according to package directions, adding chicken soup base and oil to water.

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  • Meanwhile, melt butter in a large heavy skillet over medium heat. Add onions, and sauté 5 to 7 minutes or until tender. Reduce heat to medium-low, and stir in Roquefort cheese, stirring constantly until cheese is melted. Remove from heat, and stir in sour cream until blended and smooth.

  • Toss together Roquefort cheese sauce and hot cooked egg noodles. Add seasoned pepper to taste.

Chef's Notes

We tested with Superior Touch Better Than Bouillon Chicken Base.

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