Broccoli Mushroom Noodle Casserole

• 2 stalks fresh broccoli (use stems also)
• 1 lb. fresh mushrooms
• 1 large onion
• 2 eggs
• 3 c. Ricotta cheese or cottage cheese
• 1 c. sour cream
• 3 c. wide egg noodles
• 1/4 c. fine bread crumbs
• 1 c. grated sharp Cheddar cheese

1. Chop broccoli, mushrooms and onion.
2. Saute in butter until tender.
3. Salt and pepper lightly and remove from heat.
4. Beat eggs in large bowl.
5. Whisk in Ricotta cheese and sour cream.
6. Boil noodles until slightly underdone, then add some butter.
7. Remove sauteed vegetables from pan and add to cheese mixture with slotted spoon.
8. Add noodles and 1/4 cup bread crumbs.
9. Spread into buttered 9 x 13-inch pan.
10. Top with more bread crumbs and Cheddar cheese. Bake, covered, for 30 minutes and, uncovered, for 15 more minutes at 350u0b0.

broccoli, fresh mushrooms, onion, eggs, ricotta cheese, sour cream, wide egg noodles, bread crumbs, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022702 (may not work)