Mushroom Broccoli Stroganoff
|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)|
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.