Contributed By: leanno
The New Moosewood Cookbook by Mollie Katzen
This is very tasty, healthy dish with fresh broccoli and mushrooms.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: American
Special Features: Make Ahead
Vegetarian
Meal Type: Entree
Ingredients
1 1-lb. (12 oz.) package wide flat egg noodles
2 tbsp Butter or margarine
2 cups Onion, chopped
3 cloves Garlic, minced
1 bunch Broccoli, large, fresh, chopped
1 lb. Mushrooms, sliced or chopped
1/2 tsp Salt
Black pepper
1/4 cup Wine, dry white (optional)
3 Eggs, beaten (optional)
3 cups Cottage cheese (lowfat)
1 cup Sour cream (lowfat)
1.5 cups Bread crumbs, fine and/or wheat germ
1 cup Cheddar cheese, grated (optional)
Preparation
1. Preheat oven to 350 degrees. oil 9x13 inch baking pan.
2. Cook the noodles in plenty of boiling water until about half-done. Drain and rinse under cold water. Drain again and set aside.
3. 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.
4. In a large bowl, beat together optional eggs with cottage cheese and sour cream. Add noodles, sauted vegetables, and 1 cup of bread crumbs. Mix well
5. 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.
Cook's Notes
Nutrition Information