Broccoli Noodle Casserole
Jump to RecipeThis delicious casserole is perfect as an Entree or as a Side Dish. It also gets tastier the longer it sits, making it great for leftovers! The combination of Broccoli, Mushrooms, Cheeses and Noodles makes it a winner for any crowd, young and old! Perfect for Back To School Meals served with crispy French Bread and a fruit salad...Enjoy :)
Ingredients
- 3 Cups Mushrooms, roughly chopped 8 Oz. Container
- 1 Medium Onion, chopped
- 4 Cups Chopped Broccoli 1 Bunch (2-3 Stalks)
- 2-3 Tablespoons Butter I use unsalted
- 1 Teaspoon Salt
- ¼ Teaspoon Ground Pepper
- 3 Large Eggs
- 3 Cups Cottage Cheese I use Lite, Small Curd
- 1 Cup Sour Cream I use Lite
- 3 Cups Raw Egg Noodles Medium or wide
- ½ Cup Bread Crumbs Divided
- 1 Cup Shredded Cheddar Use 2 Cups if your gang loves cheese
Instructions
- Preheat oven to 350 degrees. Spray a 9" x 13" baking dish with nonstick spray and set aside.
- Gather ingredients.
Sauteed Vegetables
- Melt the butter in a large skillet.
- Add the chopped veggies and saute over Medium to Medium Low heat until tender. Season with salt and pepper.
Cheese Mixture
- While veggies are cooking...whisk the eggs, cottage cheese and sour cream in a large bowl until well combined.
Egg Noodles
- Also, while the veggies are cooking, prepare the Egg Noodles as indicated on the packaging. Drain and add a little butter (about 1 Tablespoon).
Putting it All Together
- Using a slotted spoon, add the veggies to the cheese mixture. Mix well.
- Next, add the cooked, buttered noodles and 1/4 cup breadcrumbs to the veggie and cheese mixture. Mix well.
- Spread the mixture into the prepared baking dish and top with the remaining 1/4 Breadcrumbs and 1-2 Cups Shredded Cheddar.
- Cover baking dish with foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes.
- Serve warm as an Entree with some Crusty French Bread and a fresh Fruit Salad. Or serve as a side dish. Either way, it's delicious! Enjoy!