The origin and history of Marie Blanche is unclear. Some believe Mrs. Kennedy and her White House Chef René Verdon created the recipe based on Mrs. Kennedy’s love for French food and his culinary expertise. It is said she served this to her sister Lee Radziwill and her husband Prince Radziwill in 1961 alongside crabmeat ravigote, asparagus hollandaise, roast beef fillet, and a bottle of 1955 Dom Pérignon. Marie Blanche is delicious and easy to make. Here is the recipe.
Prepare 8 ounces of extra wide egg noodles according to the package directions until they are al dente. The original recipe calls for 1 ½ pounds of pasta but that is way too much. When al dente, drain in a colander. In a large bowl, combine 1 cup of sour cream, 1 cup of creamy, small curd cottage cheese and 1/3 cup of chopped fresh chives. Add the drained pasta, a sprinkling of salt and pepper and mix well. I added chopped rotisserie chicken because I wanted a one-dish meal but that is optional.
Transfer to a buttered casserole dish, dot with butter chunks and pop into a pre-heated 350-degree oven. Bake for 25 – 30 minutes until the pasta just starts to turn brown.
So easy. And a delicious side dish. Enjoy!
This looks scrumptious. My grandmom had a similar recipe but with kluski Amish noodles.
Oh Raymond, that looks wonderful! Thank you for sharing 🤗