Broccoli Mushroom Noodle Casserole

"This is a tasty, filling vegetarian main dish from The Moosewood Cookbook. This makes a lot, so you may want to try half if cooking for a small family."
 
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photo by Marla Swoffer photo by Marla Swoffer
photo by Marla Swoffer
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 5mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Saute chopped broccoli, mushrooms and onion in butter till tender. Salt and pepper lightly. Toss with wine.
  • Beat eggs in a large bowl.
  • Whisk in ricotta/cottage cheese and sour cream.
  • Boil noodles in salted water till slightly underdone. Drain and butter.
  • Removed sauteed vegetables from pan to cheese mixture with a slotted spoon.
  • Add noodles and either 1/4 cup bread crumbs or 2 T wheat germ. Mix everything.
  • Spread into buttered 9x13 baking pan.
  • Top with more breadcrumbs or wheat germ and grated cheddar.
  • Bake covered for 30 minutes at 350.
  • Uncover and bake for 15 minutes more.

Questions & Replies

  1. I found this difficult. Did everyone use the noodles whole? Why not layer them?
     
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Reviews

  1. Broccoli and mushrooms go great together so I knew I'd enjoy this. I served to my father in law (who likes broccoli) but didn't bother with the rest of the family, since the wheat noodles I used put it over the "edge" in healthiness factor. I also enjoyed a sprinkling of walnuts on mine. Thanks Pattikay, for posting. Roxygirl
     
  2. Really liked the combination of ingredients in this recipe. There are a lot of my favorite things. I maybe would increase the cheese part next time as ours was a little dry. I halved the recipe as there are just two of us and now wonder if that would have affected the moistness of the recipe. I used a 9 x9 baking dish. I will be making this again.
     
  3. I really liked this. It tastes like grown-up macaroni and cheese with yummy fresh vegetables thrown in. I sauteed the veggies in the morning and put it all together, then baked it when I got home from work. DH didn't like it, but that just leaves more for me! Thanks for a keeper PattiKay!
     
  4. One of the best vegetarian entrees I've made! I used cottage cheese, light sour cream, breadcrumbs, and a splash of apple juice instead of wine. Very flavorful and hearty.
     
  5. Love it! It's creamy and loaded (I mean LOADED) with veggies. Yes, it does make a lot, but it will get eaten, trust me. ;) I used reduced fat cottage cheese and sour cream with wonderful results. We will certainly enjoy this recipe again and again. Thanx!
     
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Tweaks

  1. One of the best vegetarian entrees I've made! I used cottage cheese, light sour cream, breadcrumbs, and a splash of apple juice instead of wine. Very flavorful and hearty.
     

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