Recipe: Mushroom-Broccoli Stroganoff

MUSHROOM-BROCCOLI STROGANOFF

2 tablespoons butter or margarine
1 large onion, chopped
3 cups sliced fresh mushrooms
2 tablespoons lemon juice
1/2 teaspoon salt
1/2, teaspoon basil
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided use
1 cup shredded Cheddar cheese, divided use
1 pound broccoli florets
12 ounces spinach noodles
1/3 cup sunflower seeds

Preheat the oven to 350 degrees F.

In a large skillet melt the butter or margarine over medium heat. Add the onion and mushrooms cook, stirring occasionally, for about 8 minutes or until soft.

Remove from the heat and stir in the lemon juice, salt, basil, sour cream, half of the Monterey Jack cheese, and half of the Cheddar cheese. Mix until well blended and set aside.

Steam the broccoli for about 5 minutes or until just tender

Cook the noodles according to the package directions and drain.

In a large bowl combine the cheese mixture, noodles, and broccoli. Pour into a 9x13-inch baking dish.

Bake, covered, for 30 to 35 minutes.

Sprinkle with the remaining cheese and sunflower seeds, and bake, uncovered, for 5 more minutes or until the cheese is melted.

Servings: 8
Source: Vegetarian Cookbook for Cheese Lovers: For Cheese Lovers Tonya Buell