Recipe - Broccoli-Mushroom Noodle Casserole

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

Preheat oven to 350F. Butter or oil a 9 x 13inch baking pan. Cook the
noodles in plenty of boiling water until about halfdone. 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

Recipe by: Moosewood Cookbook, by Mollie Katzen 1977