Broccoli-Mushroom Noodle Casserole



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Broccoli-Mushroom Noodle Casserole

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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


Ingredients:

16 oz Wide egg noodles; or less
2 tb Butter or margarine
2 c Chopped onion
3 md Clove garlic; minced
1 lg Bunc fresh broccoli; chopped
1 lb Sliced mushrooms; or chopped
1/2 ts Salt; to taste
Lots of fresh black pepper
Optional: 1/4 cup dry white
-wine
Optional: 3 eggs; beaten
3 c Cottage cheese
1 c Sour cream; (may be lowfat)
-or buttermilk
1 1/2 c Fine bread crumbs and/or
-wheat germ
Optional: 1 cup (packed)
-grated cheddar; medium or
-sharp

Serves:

6 Servings 		 
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