Ingredients:
1 1-lb (or 12 oz) package wide flat egg noodles
2 tablespoons butter or margarine
2 cups chopped onion
3 medium cloves garlic, minced
1 large bunch fresh broccoli, chopped
1 lb. mushrooms, sliced or chopped
1/2 teaspoon salt (more, to taste)
Lots of fresh black pepper
Optional: 1/4 cup dry white wine
Optional: 3 eggs, beaten
3 cups (1 1/2 lbs.) cottage cheese (may be lowfat)
1 cup sour cream (may be lowfat) or buttermilk
1 1/2 cups fine bread crumbs and/or wheat germ
Optional: 1 cup (packed) grated medium or sharp cheddar
Instructions:
Preheat oven to 350 degrees. Butter or oil a 9x13 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.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
