Broccoli Mushroom Noodle Casserole

I made this for a cookbook club dinner yesterday. It's from Moosewood Cookbook by Molly Katzen. There were two books to select recipes. 

 
6 Servings
 
Ingredients
 
2 stalks fresh broccoli, including stems, peeled and chopped
1 lb fresh mushrooms, sliced
1 large onion, chopped
1 -2 T butter

Salt

Pepper

1/4 C dry white wine
3 Eggs
3 C ricotta cheese or cottage cheese, (or a combination)
1 C sour cream
3 C uncooked wide egg noodles

1 C grated sharp cheddar cheese

1/4 – 1/2 cup fine breadcrumbs or 1/4-1/2 cup wheat germ

 
Directions

 
Sauté chopped broccoli, mushrooms and onion in butter till tender. Salt and pepper lightly. Toss with wine.
 

Beat eggs in a large bowl. Whisk in ricotta/cottage cheese and sour cream.
 

Boil noodles in salted water till slightly underdone. Drain and butter.

 
Remove sautéed vegetables from pan to cheese mixture with a slotted spoon. Add noodles and either 1/4 cup bread crumbs or 2 T wheat germ. Mix everything.
 

 

Spread into buttered 9x13 baking pan.

 
Top with more breadcrumbs or wheat germ and grated cheddar.
 

Bake covered for 30 minutes at 350.

 
Uncover and bake for 15 minutes more.
 

My Notes:

The recipe wasn't really clear on the amount of broccoli, so I chopped up two large broccoli heads and later held  a bunch back, as it was way too much. 

I used baby Bella mushrooms; and added a clove of chopped garlic and some Trader Joe's truffle powder seasoning to the vegetable mixture.

I used a combination of butter and olive oil for the vegetables. 

I used ricotta cheese. 

I used Italian breadcrumbs. 

I added more cheddar cheese to the topping, as one cup really didn't cover the entire dish.

Overall, this was very good. 

You can add cooked grilled chicken to the mixture for added protein.