Monday, April 25, 2011

Moosewood Mondays : Broccoli Mushroom Noodle Casserole

I don't know how you choose the recipes you cook and post I think the right way would be to choose the recipe and then go shopping well I usually have some things in the fridge and search the index of my cookbooks to find a suitable recipe, in this case I was lucky: I had broccoli, mushrooms and tagliolini, it was a sign !
The Moosewood book this time is THE original by Mollie Katzen.
Please visit Natashya and check her Moosewood's recipe !


16 ozWide egg noodles; or less
2 tbButter or margarine
2 cOnions; chopped
3 mdGarlic; minced
1 lg bunchfresh broccoli; chopped
1 lbmushrooms; Sliced or chopped
1/2 tsSalt; to taste
Lotsfresh black pepper
1/4 cupdry white; Optional
3 eggs; beaten, Optional
3 cCottage cheese
1 cSour cream; (may be lowfat)
1 1/2 cFine bread crumbs;


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.