Broccoli Mushroom Noodle Casserole

READY IN: 1hr 5mins
Recipe by pattikay in L.A.

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.

Top Review by Roxygirl in Colorado

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

Ingredients Nutrition

Directions

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

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