Jackie Kennedy’s Casserole Marie Blanche
First lady Jackie Kennedy is reported to have served this easy, delicious Casserole, Marie Blanche, during her time in the White House.
History of Casserole Marie Blanche
My Mom made this easy, tasty side dish at least once or twice a year. When I asked my Mom if she still had the recipe, she couldn’t find it.
I knew the basic recipe but could never find a reference for it online. It finally appeared in 2018.
In my research, I’ve found many stories. Mrs. Smith is the contributor on one site. Mrs. Fowler and family on another.
Most attribute it to Jacqueline Kennedy; the majority say she served it at a private dinner in 1961 for her brother-in-law and sister, Prince and Princess Radziwill.
Who knows, but it is good. What the real story is, the world may never know.
It is basically a slimmed-down version of the French dish that is covered in a white sauce.
What you need
- egg noodles – cooked in water or broth, according to package directions
- sour cream
- cottage cheese – 1 container
- salt and white pepper or black pepper
- butter
- fresh chives – snipped
How to Make Casserole Marie Blanche
- Boil egg noodles over medium heat according to the package directions. Drain.
- Add the rest of the ingredients and stir well.
You can mix it in the casserole that you will bake it in, or add it to a large bowl to combine the noodles with the remaining ingredients. Then, pour the mixture into the casserole.
Dot the top with small pieces of butter. Bake at 350°F until the top is golden brown, and everything is bubbly! Serve immediately. This is definitely best served immediately. Leftovers tend to be a bit dry.
If you love easy, vintage casseroles like this, you’ll want to try this Spaghetti Casserole, made with leftover ham or turkey. Here’s another vintage recipe, these waffles were said to be JFK’s favorite breakfast.
Important Notes
The recipe card below has the original recipe and ingredients. Be sure to read the notes section. I’ve perfected the original recipe.
- I use only 1 pound of noodles instead of 1½ pounds.
- I increased both the cottage cheese and sour cream amounts to 2 cups each.
- Us 4% milk fat cottage cheese for the best flavor.
- The butter is generally over 1 tablespoon. Dot the top evenly with butter.
Optional ingredients and substitutions
- Sauté onion and substitute for chives
- Add broccoli, asparagus, or other green vegetables
- Sauté mushrooms and add to the mixture
- Cook noodles in chicken stock for extra flavor
- Add garlic powder or onion powder
- Sprinkle top with paprika just before serving
If you’re in the mood for something with a little more kick, this Mexican noodle casserole brings that same cozy feel with a bold, cheesy twist. If you love easy sides like this Casserole Marie Blanche, give this hashbrown casserole a try.
What Main Dishes to Serve with Casserole Marie Blanche
Other Vintage Recipes
If you enjoy recipes like this, here are a few more vintage favorites worth trying.
This vintage casserole Marie Blanche has a creamy, comforting taste
Vintage recipes are fun, aren’t they? I love finding the history of the foods we eat!
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Tools I Use to Make Casserole Marie Blanche
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Enjoy. And have fun cooking!
Mrs. John F. Kennedy’s Casserole Marie Blanche
Ingredients
- 1 ½ pound egg noodles, cooked and drained (original recipe : see important notes below!)
- 1 cup cream style cottage cheese (original recipe : see important notes below!)
- 1 cup sour cream (original recipe : see important notes below!)
- 1/2 teaspoon Salt
- 1/8 teaspoon Pepper
- 1/3 cup chive snipped or chopped
- 1 Tablespoon Butter
Instructions
- Preheat oven to 350°F Combine noodles, cottage cheese, sour cream. salt, pepper and chives. Pour into buttered 2 quart casserole and dot with the 1 tablespoon butter.
- Bake about 30 minutes, until noodles begin to brown and casserole is hot and bubbly. Serve immediately.
- See notes below for important notes. I increase the cheese and sour cream and decrease the noodles!
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Notes
Nutrition
Originally Published October 19, 2016. Updated May 11, 2024.
Very good! I wanted to eat the entire pan!
Thanks so much Brenda. We’re so glad that you like it!
not great. too plain. I added scallions but next time ill make less noodles.
Hi Karen, I added several sections to the article itself and to the recipe notes. I always reduce the noodles to 1 pound, increase both the sour cream and cottage cheese to 2 cups and dot with more than 1 tablespoon of butter.
I am looking forward to trying this recipe out. It seems very delicious. I am not a very good hand in the kitchen however I am a fantastic hand at the table. Now y’all this casserole sounds so soothing and perfect for the cold weather, I am actually going to try my very best and make this. I want to surprise my husband and myself by making this. Please wish me the best while I give this recipe a genuine yeehaw. I am nervous just thinking of it.
But like my momma always told me, “If a task is once begun, never leave it until it’s done. Be the labor great or small, do it well or not at all. Because if it is to be it is up to me.”
It’s super easy Sunny. You’ll be fine!
the casserole recipes sound very good. I really want to try them all but I have never before made a casserole so once I get your receipts which I requested I shall give it a go. wish me luck please
The recipe is here, https://www.binkysculinarycarnival.com/mrs-jf-kennedys-csserole-marie-blanche/#recipe I believe that is what you are looking for? If not message me back.
Confused if you meant cooked or uncooked noodles when you said 1-1/2 pounds.
Hi Cornelia. The recipe specifically says cooked and drained. It’s in the ingredients box!
So what do I look.for at the grocery store? Is a lb of cooked egg noodles equal to a regular sized bag of dried egg noodles (which I BELIEVE is normallly 16 oz)?
16 ounces is the amount of dried egg noodles the recipe calls for. I believe many brands have gone to packaging them in 12 ounce bags now. This is a vintage recipe, where a pound was a pound. Lol.
Oh I know!! I say, “why don’t they just give us 5 lbs of sugar and charge us more! We’re not as ignorant as they think. We know when we are being ripped off 😂😂
For sure!😂
I made this with regular small curd cottage cheese and thought it was too lumpy. When I make it again I think I will blend the sour cream and cottage cheese in a food processor before adding. Nice flavor!
The cottage cheese can also be processed before adding it to the sour cream, Paula.
Perhaps your notes should add the recipe calls for cream style cottage cheese (or creamed cottage cheese) which I don’t believe is widely available if at all. Close to this is using 4% small curd cottage cheese blended with cream or sour cream using a blender.
That’s a good suggestion. Thanks, Diane.
I use Hood 4% fat Country style cottage cheese. It is so creamy, it wouldn’t need blending.
I haven’t tried Hood. I’ll try it next time I make it. Thanks Patricia!
My mother and grandmother made a dish like this, it predates the Jackie Kennedy era by many decades.
Very good dish, glad to see it get attention in the modern era.
Yes, versions of this casserole are much older than Jackie. This is her “slimmed down” version of the famous French dish, presumably.
I’m wondering if you could substitute yogurt for the sour cream, as I’m trying to avoid foods high in cholesterol.
You can try it. I’ve never done this myself. Maybe low fat sour cream? Although, it won’t be as good without the butter and sour cream.
This is so very much like Jewish Noodle Kugel or Noodle Pudding. My mother in law made this all the time, and I occasionally make this as well.
Yes, it’s very similar. Thanks for your comment, Barbara!
Excellent.
Thanks Fran! Glad that you liked it.