Broccoli-mushroom noodle casserole
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Broccoli-mushroom noodle casserole
  Casserole    Vegetarian    Noodles  
Last updated 6/12/2012 1:10:46 AM. Recipe ID 38103. Report a problem with this recipe.
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      Title: Broccoli-mushroom noodle casserole
 Categories: Compucook, Vegetarian
      Yield: 6 Servings
     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
           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
  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 

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Recipe ID 38103 (Apr 03, 2005)

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