Recipe: Broccoli Mushroom Noodle Casserole

Broccoli-Mushroom Noodle Casserole
Yield: 6 Servings
Source: Moosewood Cookbook by Mollie Katzen

16 oz wide egg noodles; or less
2 tb butter or margarine
2 c chopped onion
3 md clove garlic; minced
1 lg bunch fresh broccoli; chopped
1 lb sliced mushrooms; or chopped
1/2 tsp salt; to taste
1 lots of fresh black pepper
optional: 1/4 cup dry white wine
optional: 3 eggs; beaten
3 c cottage cheese
1 c sour cream; (may be lowfat) or butter
1 1/2 c fine bread crumbs and/or wheat germ
optional: 1 cup (packed) grated cheddar, medium

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.