Broccoli Mushroom Noodle Casserole
Provided By:
Sean
Source:
Moosewood Cookbook
Style:
American
Type:
Main
Serves:
Serveing Size:
Cal/serving:
Ingredients:
- 1 lb package wide flat egg noodles
- 2 tbsp butter
- 2 cups chopped yellow onion
- 3 cloves garlic, minced
- 1 large bunch fresh broccoli, chopped
- 1 lb mushrooms, sliced or chopped
- 1/2 tsp salt
- fresh black pepper (to taste)
- 1/4 cup dry white wine
- 3 eggs beaten (optional)
- 1-1/2 lbs cottage cheese
- 1 cup sour cream
- 1-1/2 cups breadcrumbs (can substitue wheat germ)
- 1 cup (4 oz) grated sharp cheddar cheese
Instructions:
- Preheat oven to 350 F. Grease a 9X13 inch baking pan
- Coo kthe noodles until about half done. Drain and rinse under cold water, then drain again and set aside
- In a large skillet, sautee the onions and garlic in the butter for about 5 minutes over medium heat
- Add the broccoli, mushrooms, salt, and pepper. Cook until the broccoli is bright green and just tender. Remove from heat and add the wine.
- In a (very) large bowl, beat the eggs with the cottage cheese and sour cream. Add the noodles, sauteed vegetables, and 1 cup of bread crumbs. Mix well.
- Spread into the prepared pan and top with remaining bread crumbs and cheddar cheese. Bake covered for 30 minutes, then uncover and cook for 15 more minutes
Notes:
According to the official recipe, the wine and cheese is optional, but when are wine and cheese EVER not an option?
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