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Broccoli Mushroom Noodle Casserole

Source of Recipe


From "Moosewood Cookbook" by Mollie Katzen



List of Ingredients



• Butter
  
• 2 stalks fresh broccoli, chopped
  
• 1 pound fresh mushrooms, chopped
  
• 1 large onion, chopped
  
• Salt and pepper
  
• ¼ cup dry white wine
  
• 3 eggs
  
• 3 cups ricotta or cottage cheese (or a combination)
  
• 1 cup sour cream
  
• 3 cups raw wide, flat egg noodles
  
• Wheat germ or ¼ cup fine bread crumbs
  
• 1 cup grated sharp Cheddar cheese
  






Instructions



1. Sauté broccoli, mushrooms and onion in butter until tender. Salt and pepper lightly. Remove from heat and toss with dry white wine. Beat eggs in a large bowl. Whisk in 3 cups ricotta or cottage cheese and sour cream.
   
   
2. Boil egg noodles in salted water until slightly underdone. Drain and butter.
   
   
3. Remove sautéed vegetables from pan to cheese mixture with slotted spoon. Add noodles and either 2 tablespoons wheat germ or fine bread crumbs. Spread into buttered 9- x 13-inch baking pan. Top with more wheat germ or breadcrumbs, and 1 cup grated sharp Cheddar cheese. Bake, covered, in a 350° oven for 30 minutes. Bake, uncovered, for 15 minutes more.
   
   Makes 6 servings.