Broccoli Mushroom Noodle Casserole

Broccoli Mushroom Noodle Casserole

Recipe courtesy of Provident Farm


  • 2 tbsp butter
  • 1 lb mushrooms cut in halves or quarters
  • 1 large onion chopped
  • 1 lb broccoli cut into flowerets and pieces of stem
  • salt and pepper to taste
  • 1/4 c dry white wine
  • 2 eggs
  • 3 cup ricotta or cottage cheese
  • 1 cup sour cream
  • 4 cup wide flat noodles or other favorite pasta shape
  • 1/2 cup fine bread crumbs or 2 tbsp wheat germ divided
  • 1/2-1 cup grated cheese Cheddar, Monterey Jack, Muenster


  • Preheat oven to 350 degrees. Melt butter in large skillet or saute pan. Add onions and saute 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 for 30 minutes. Uncover and bake another 15-30 minutes or until heated through and lightly brown.
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