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Mushroom Broccoli Stroganoff

Veggie.Lover's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Onion 1 Large, chopped
  Mushrooms 1⁄2 Pound, sliced
  Lemon juice 2 Tablespoon
  Dry basil 1⁄2 Teaspoon
  Sour cream 1⁄2 Pint
  Shredded jack cheese 4 Ounce
  Broccoli 1 1⁄2 Pound
  Spinach noodles 12 Ounce (1 Package)
  Boiling salted water 3 Cup (48 tbs)
  Chopped walnuts/Sunflower seeds 1⁄3 Cup (5.33 tbs)
Directions

Melt butter in a wide frying pan over medium heat.
Add onion and mushrooms and cook, stirring occasionally, until soft (about 8 minutes).
Remove from heat and stir in lemon juice, salt, basil, sour cream, and 1/2 cup each of the jack cheese and Cheddar cheese.
Mix until blended, then set aside.
Cut broccoli into small flowerets and thinly slice stems.
Steam broccoli just until crisp-tender (about 5 minutes).
Cook noodles in a large kettle of boiling salted water according to package directions; drain.
In a large bowl, combine sour cream mixture, noodles, and broccoli.
Turn into a shallow 3-quart baking dish.
Bake casserole, covered, in a 350° oven for 30 minutes (40 minutes, if refrigerated).
Remove from oven, sprinkle remaining cheese and walnuts over top, and continue baking, uncovered, for about 5 minutes or until cheese melts.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Broccoli

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