Broccoli Mushroom Noodle Casserole Recipe

• 16 ounce Wide egg noodles, or possibly less
• 2 Tbsp. Butter or possibly margarine
• 2 c. Minced onion
• 3 med Clove garlic, chopped
• 1 lrg Bunc fresh broccoli, minced
• 1 lb Sliced mushrooms, or possibly minced
• 1/2 tsp Salt, to taste Lots of fresh black pepper Optional: 1/4 c. dry white wine Optional: 3 Large eggs, beaten
• 3 c. Cottage cheese
• 1 c. Lowfat sour cream, (may be lowfat) or possibly buttermilk
• 1 1/2 c. Fine bread crumbs and/or possibly wheat germ Optional: 1 c. (packed) grated cheddar, medium or possibly sharp

1. Preheat oven to 350F.
2. Butter or possibly oil a 9 x 13-inch baking pan.
3. Cook the noodles in plenty of boiling water till about half-done.
4. Drain and rinse under cool water.
5. Drain again and set aside.
6. Heat the butter or possibly margarine in a large skillet, and add in onions and garlic.
7. Saute/fry for about 5 min over medium heat, then add in broccoli, mushrooms, salt, and pepper.
8. Continue to cook, stirring frequently, till the broccoli is bright green and just tender.
9. Remove from heat and possibly add in optional white wine.
10. In a large bowl, beat together optional Large eggs (or possibly not) with cottage cheese and lowfat sour cream or possibly buttermilk.
11. Add in noodles, sauteed vegetables, and 1 c. of the bread crumbs.
12. Mix well.
13. Spread into the prepared pan, and top with remaining bread crumbs and, if you like, grated cheese.
14. Bake covered for 30 min; uncovered for 15 min more.

egg noodles, butter, onion, clove garlic, fresh broccoli, mushrooms, salt, cottage cheese, sour cream, bread crumbs

Taken from cookeatshare.com/recipes/broccoli-mushroom-noodle-casserole-92833 (may not work)