Recipe: Mushroom Noodle Casserole (with peas and cheese)

MUSHROOM NOODLE CASSEROLE

1 lb egg noodles, uncooked
1 large onion, thinly sliced
1 lb fresh mushrooms, sliced
1 cup frozen peas
4 tbsp flour
1 tbsp butter (optional)
2 cups chicken stock (or vegetable broth)
1/2 lb nonfat American cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Cook noodles according to package directions; drain.

In a non-stick skillet, sweat onion until translucent. Add mushrooms and cook until they absorb all juices. Stir in frozen peas and cook over low heat 5 minutes. Set mixture aside.

In a small saucepan bring chicken stock to simmer.

In a separate saucepan cook flour over moderate heat (using butter if desired) for two minutes. Flour may be lightly browned.

Off heat, whisk in chicken stock. Cook over moderate heat for one more minute, then stir in cheeses.

Combine all ingredients in a casserole or baking dish.

May be prepared to this point a day ahead of time and baked just before serving.

Bake at 350 degrees F for 30 to 40 minutes.

SERVING SUGGESTION:
Serve with tossed salad, crusty bread, and white wine.

Adapted from source: Bob Boston
From: vicki,la