Ingredients
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2 stalks fresh broccoli, including stems, peeled and chopped
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1 lb fresh mushrooms, sliced
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1 large onion, chopped
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1 -2 tablespoon butter
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salt
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pepper
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1/4 cup dry white wine
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3 eggs
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3 cups ricotta cheese (or a combination) or 3 cups cottage cheese (or a combination)
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1 cup sour cream
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3 cups uncooked wide egg noodles
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1 cup grated sharp cheddar cheese
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1/4-1/2 cup fine breadcrumbs or 1/4-1/2 cup wheat germ
Instructions
- Saute 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.
- Removed sauteed 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.