Broccoli-mushroom noodle casserole

6 Servings

Ingredients

Quantity Ingredient
16 ounces Wide egg noodles; or less
2 tablespoons Butter or margarine
2 cups Chopped onion
3 mediums Clove garlic; minced
1 large Bunc fresh broccoli; chopped
1 pounds Sliced mushrooms; or chopped
½ teaspoon Salt; to taste
Lots of fresh black pepper
Optional: 1/4 cup dry white wine
Optional: 3 eggs; beaten
3 cups Cottage cheese
1 cup Sour cream; (may be lowfat) or buttermilk
1½ cup Fine bread crumbs and/or wheat germ
Optional: 1 cup (packed) grated cheddar; medium or sharp

Directions

Preheat oven to 350F. Butter or oil a 9 x 13-inch baking pan. Cook the noodles in plenty of boiling water until about half-done. Drain and rinse under cold water. Drain again and set aside. Melt the butter or margarine in a large skillet, and add onions and garlic. Saute for about 5 minutes over medium 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. In a large bowl, beat together optional eggs (or not) with cottage cheese and sour cream or buttermilk. Add noodles, sauteed vegetables, and 1 cup of the bread crumbs. Mix well. Spread into the prepared pan, and top with remaining bread crumbs and, if desired, grated cheese. Bake covered for 30 minutes; uncovered for 15 minutes more. Each serving provides: Calories, 660; Protein, 35 g; Carbohydrates, 94 g; Fat, 16 g; Sodium, 943 mg; Cholesterol, 104 mg; Dietary Fiber, 7 g.

Recipe from MOOSEWOOD COOKBOOK, by Mollie Katzen © 1977, used with permission of Ten Speed Press.

kitpatH nov97

Recipe by: Moosewood Cookbook, by Mollie Katzen 1977

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