BROCCOLI MUSHROOM NOODLE CASSEROLE

Broccoli Mushroom Noodle Casserole image

This is a tasty, filling vegetarian main dish from The Moosewood Cookbook. This makes a lot, so you may want to try half if cooking for a small family.

Provided by pattikay in L.A.

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 stalks fresh broccoli, including stems, peeled and chopped
1 lb fresh mushrooms, sliced
1 large onion, chopped
1 -2 tablespoon butter
salt
pepper
1/4 cup dry white wine
3 eggs
3 cups ricotta cheese (or a combination) or 3 cups cottage cheese (or a combination)
1 cup sour cream
3 cups uncooked wide egg noodles
1 cup grated sharp cheddar cheese
1/4-1/2 cup fine breadcrumbs or 1/4-1/2 cup wheat germ

Steps:

Saute chopped broccoli, mushrooms and onion in butter till tender. Salt and pepper lightly. Toss with wine.
Beat eggs in a large bowl.
Whisk in ricotta/cottage cheese and sour cream.
Boil noodles in salted water till slightly underdone. Drain and butter.
Removed sauteed vegetables from pan to cheese mixture with a slotted spoon.
Add noodles and either 1/4 cup bread crumbs or 2 T wheat germ. Mix everything.
Spread into buttered 9x13 baking pan.
Top with more breadcrumbs or wheat germ and grated cheddar.
Bake covered for 30 minutes at 350.
Uncover and bake for 15 minutes more.

Nutrition Facts : Calories 572.7, Fat 36.2, SaturatedFat 21.5, Cholesterol 226.2, Sodium 355.8, Carbohydrate 32.2, Fiber 3.9, Sugar 4.6, Protein 30.2

*** Explore more Broccoli Mushroom Noodle Casserole Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #casseroles #main-dish #vegetables #oven #vegetarian #dietary #low-sodium #low-carb #low-in-something #pasta-rice-and-grains #broccoli #equipment #4-hours-or-less