Recipe: Broccoli and Tomato Casserole (with noodles, eggs and cheese)

BROCCOLI AND TOMATO CASSEROLE

"This is a wonderful winter dish and it should be served as a main course. It is a complete meal in itself!"

olive oil, as needed
2 heads broccoli, sliced into florets and stem parts
6 medium-size tomatoes, peeled and sliced
1 cup fresh mushrooms, washed and sliced
1 large onion, sliced
2 garlic cloves, minced
1/2 cup fresh basil, chopped
2 cups egg noodles, uncooked (more if necessary)
3 eggs, beaten
1/2 cup milk
salt and pepper (to taste)
1/2 cup grated cheese, divided use
bread crumbs

Pour the oil into a large, deep skillet, add all the vegetables except the garlic. Saute the vegetables over medium-low heat until tender, then add the garlic and basil. Stir well, turn off the heat, and cover the skillet.

Boil the noodles in salted water for about 8 minutes. Drain them and coat them with a bit of olive oil. Set them aside.

Beat the eggs in a deep bowl, add the milk, salt, pepper, and half the grated cheese. Mix well; set aside.

Thoroughly butter or oil a long baking dish, add the vegetables and noodles, and distribute them evenly. Pour over them the egg mixture. Sprinkle on the top the rest of the grated cheese, and then the bread crumbs.

Bake at 350 degrees F for about 30-40 minutes. Serve hot.

Source: Fresh From A Monastery Garden by Brother Victor-Antoine d'Avila-Latourrette