Broccoli Mushroom Noodle Casserole

This recipe is surprisingly spectacular. It makes a huge pan. If your family is small, split it between two pans and freeze one. This recipe is from the New Moosewood Cookbook. I’ve left off the optional 1 cup grated cheese plenty of times and never noticed.





Broccoli Mushroom Noodle Casserole

1 (1 pound) package wide flat egg noodles
2 tablespoons butter or margarine
2 cups chopped onion
3 medium cloves garlic, minced
1 large bunch fresh broccoli, chopped
1  pound mushrooms sliced or chopped
1/2 teaspoon salt
fresh black pepper to taste
1/4 cup dry white wine (optional)
3 eggs, beaten (optional)
3 cups cottage cheese
1 cup sour cream or buttermilk
1-1/2 cups fine bread crumbs
1 cup grated medium or sharp cheddar cheese

Preheat oven to 350° F. Butter or oil 9 x 13 baking pan.

Cook noodles in plenty of boiling water until about half-done. Drain and rinse under cold water. Drain again and set aside.

Melt butter or margarine in large skillet and add onions and garlic. Saute about 5 minutes over medium heat, then add broccoli, mushrooms, salt and pepper. Continue to cook, stirring frequently, until broccoli is bright green and just tender. Remove from heat and possibly add optional white wine.

In large bowl, beat together eggs with cottage cheese and sour cream or buttermilk. Add noodles, sautéed vegetables and 1 cup bread crumbs. Mix well.

Spread into prepared pan and top with remaining bread crumbs and, if desired, grated cheese. Bake covered for 30 minutes; uncovered for 15 minutes more.


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