Jackie Kennedy’s Cheesy, 4-Ingredient Casserole Is a 1960s Classic

Jackie Kennedy’s Casserole Marie Blanche: A Recipe to Make You Feel Like First Lady

As we revisit the iconic dishes of the 1960s, we’re reminded of the elegant simplicity that defined the Kennedy era. Who better to illustrate this than the fashion icon, former First Lady, and amateur cook extraordinaire, Jackie Kennedy? In this article, we’ll uncover the secrets behind her Casserole Marie Blanche, a dish that reflects the refined tastes of the French-inspired, yet comfortingly American, cuisine of the time.

The Origin Story

In 1961, Jackie Kennedy prepared this noodle casserole for a private dinner honoring Prince and Princess Radziwill. The menu reportedly included this very casserole, alongside crabmeat ravigote, asparagus hollandaise, roast beef fillet, and a bottle of 1955 Dom Pérignon. Yes, you read that right – a dainty coupe of champagne accompanied each serving!

The Recipe

But what makes this dish so special? Deceptively simple, Casserole Marie Blanche combines tender egg noodles, creamy cottage cheese, tangy sour cream, and fresh chives in a rich, satisfying bake. The French influence sneaks in with its rich texture and light-handed seasoning – just salt, pepper, and chives. Yet, the comfort food also bears resemblance to a popular Polish dish, Lazy Man Pierogies, or a traditional Jewish Kugel.

Tips and Variations

To jazz up this classic, a bit of lemon zest can brighten things up, keeping it true to Jackie’s elegant simplicity. When serving, this casserole works as a side for just about anything – roast beef fillet or baked pork chop, anyone?

Get the Recipe

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Conclusion

As we uncover the secrets of this retro dish, we’re transported back to the days of fondue pots, cocktail parties, and effortless White House glamour. If it was good enough for Jackie O, it’s good enough for us. So go ahead, give it a try, and experience a taste of French-inspired American comfort food, just like the First Lady did.

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Stay tuned for more retro recipes and behind-the-scenes stories from the world of cuisine, and don’t forget to share your own variations and experiences with us in the comments below!