Jay requested a casserole with broccoli – here is a favorite adapted from the original Moosewood Cookbook, Mollie Katzen, Ten Speed Press, 1977. (…has it really been that long…?!)
2 tbsp butter
1 lb mushrooms, cut in halves or quarters
1 large onion, chopped
1 lb broccoli, fresh, cut into flowerets and pieces of stem
salt and pepper, to taste
1/4 c dry white wine
3 c ricotta or cottage cheese
1 c sour cream
4 c wide, flat noodles or other favorite pasta shape
1/2 c fine bread crumbs OR 2 tbsp wheat germ, divided
1/2-1 c grated cheese (Cheddar, Monterey Jack, Muenster)
Melt butter in large skillet or sauté pan. Add onions and sauté until translucent, about 5-10 minutes. Add mushrooms and cook until soft. Increase heat to medium-high. Add broccoli and toss just until tender crisp. Season with salt and pepper. Remove from heat and stir in wine. Set aside.
Beat eggs in a large bowl and whisk in the ricotta or cottage cheese and sour cream.
Bring a large pot of salted water to a boil. Add noodles and cook until al dente or still firm to the bite. Drain thoroughly.
Combine vegetables and cheese mixture. Stir in noodles and half of bread crumbs. Pour into a greased 13x9 inch baking or casserole dish. Sprinkle with cheese and remaining bread crumbs.
Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 15-30 minutes or until heated through and lightly brown.
Prep Tips: Any combination of ricotta, cottage cheese, crumbled tofu, sour cream and plain yogurt may be substituted for the ricotta and sour cream – just make sure you have 4 cups of combined ingredients.
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