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Title: Broccoli Mushroom Casserole
Categories: Vegetarian
Yield: 6 Servings
| 1 | lb | Or 12 oz wide egg noodles |
| 2 | tb | Butter or margerine |
| 2 | c | Chopped onion |
| 3 | md | Cloves garic, minced |
| 1 | lg | Fresh bunch broccoli,chopped |
| 1 | lb | Mushrooms, chopped |
| 1/2 | ts | Salt |
| Fresh black pepper | ||
| 1 1/2 | lb | (3c) cottage cheese lowfat |
| 1 | c | Sour cream lowfat |
| 1 1/2 | c | Fine bread crumbs/wheat germ |
| OPTIONAL | ||
| 1/4 | c | Dry white wine |
| 3 | Eggs, beaten | |
| 1 | c | Grated med or sharp cheddar |
1. Preheat oven to 350. Butter or oil 9x13 pan.
2. Cook noodles in plenty of water until half done. Drain and rinse under cold water. Drain again and set aside.
3. Melt butter or marg in large skillet, and add onions and garlic. Saute for about 5 mins over med heat, then add broccoli, mushrooms, salt and pepper. Continue to cook, stirring frequently, until the broccoli is bright green and just tender. Remove from heat and possibly add optional white wine.
4. In large bowl, beat together optional eggs with cottage cheese and sour cream (or buttermilk). Add noodles, sauteed veggies, and 1c of the bread crumbs. Mix well.
5. Spread into the prepared pan, and top with remaining bread crumbs, and if desired, grated cheese. Bake covered 30 mins; uncovered for 15 mins more.
From the New Moosewood Cookbook Shared by Lisa Greenwood
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