Broccoli Mushroom Chicken Noodle Casserole

This is a delicious casserole, and can even be frozen before baking.

1 (12 oz) package wide flat egg noodles
2 tbsp butter
2 cups chopped onion
3 medium cloves minced garlic
1 large bunch fresh broccoli
1 lb mushrooms sliced or chopped
1/2 tsp salt (or more to taste)
lots of fresh black pepper
1/4 cup dry white wine
3 eggs beaten
3 cups cottage cheese
1 cup sour cream or buttermilk
1 1/2 cups fine bread crumbs and/or wheat germ
1 cup grated (packed) or shredded medium or sharp cheddar cheese
1 pound chicken, chopped

Preheat oven to 350, butter or oil 9x13 pan.

Cook noodles in plenty of boiling water until about half done, drain and rinse under cold water. Drain again and set aside.

Melt the butter in large skillet. Add onions and garlic, saute about 5 minutes over medium heat. Add chicken, broccoli, and mushrooms. Salt and pepper when chicken is cooked through. Continue to cook, stirring frequently until broccoli is bright green and just tender. Remove from heat and add white wine.

In large bowl, beat together eggs with cottage cheese and sour cream. Add noodles, chicken & veggies, and 1 cup bread crumbs. MIX WELL!

Spread into prepared pan and top with remaining bread crumbs and cheese. Bake covered for 30 minutes; uncovered for 15 minutes more.


This recipe comes from the Moosewood Cookbook, with the addition of chicken. Thanks for sharing, Tanya!