Broccoli Mushroom Noodle Casserole

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Broccoli Mushroom Noodle Casserole

 

2 tbsps. butter

1 lb. mushrooms, cut in halves or quarters

1 large onion, chopped

1 lb. broccoli, fresh, cut into flowerets and pieces

of stem

salt and pepper, to taste

1/4 cup dry white wine or white grape juice as a sub

for wine

2 eggs

3 cups ricotta or cottage cheese or crumbled tofu **

1 cup sour cream ** SEE NOTES

4 cups wide, flat noodles or other favorite pasta

shape

1/2 cup fine bread crumbs or 2 tbsps. wheat germ,

divided

1/2 to 1 cup grated cheese, Cheddar, Monterey Jack,

Muenster

 

Melt butter in large skillet or sauté pan. Add onions

and sauté until translucent, about 5 to 10 minutes.

Add mushrooms and cook until soft. Increase heat to

medium-high. Add broccoli and toss just until tender

crisp. Season with salt and pepper. Remove from heat

and stir in wine. Set aside.

Beat eggs in a large bowl and whisk in the ricotta or

cottage cheese and sour cream.

Bring a large pot of salted water to a boil. Add

noodles and cook until al dente or still firm to the

bite. Drain thoroughly.

Combine vegetables and cheese mixture. Stir in noodles

and half of bread crumbs. Pour into a greased 13x9

inch baking or casserole dish. Sprinkle with cheese

and remaining bread crumbs.

Cover and bake at 350 degrees for 30 minutes. Uncover

and bake another 15 to 30 minutes or until heated

through and lightly brown.

******NOTES

Note: Any combination of ricotta, cottage cheese,

crumbled tofu, sour cream and plain yogurt may be

substituted for the ricotta and sour cream, just make

sure you have 4 cups of combined ingredients.

 

 

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