Broccoli Noodle Casserole

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon fresh grated nutmeg
  • Freshly ground pepper to taste
  • 1 cup cottage cheese
  • 6 ounces whole wheat egg noodles, cooked and drained
  • 12 ounces fresh broccoli florets, blanched and coarsely chopped
  • 4 ounces shredded sharp white cheddar
  • 3 tablespoons freshly grated Parmesan cheese

DIRECTIONS:

In a medium saucepan, heat oil over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add butter and flour and stir until bubbly. In a small bowl, whisk together the milk through freshly ground pepper and other spices. Slowly pour in milk and whisk until thickened, about 3 minutes. Remove from heat and stir in cottage cheese.

Coat a 2-1/2 quart casserole dish lightly cooking spray, place noodles, white sauce, and broccoli. Mix well. Scatter the top with both cheeses.

Bake at 350 for 30-40 minutes, until bubbly.

Yield: 4-6 servings

Original recipe here.

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