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Mushroom Broccoli Stroganoff

Veggie.Lover's picture
  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)

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3236 Calories from Fat 1451

% Daily Value*

Total Fat 164 g252.9%

Saturated Fat 67.8 g338.8%

Trans Fat 0 g

Cholesterol 289.3 mg96.4%

Sodium 2494.2 mg103.9%

Total Carbohydrates 352 g117.2%

Dietary Fiber 41.7 g166.7%

Sugars 44.5 g

Protein 114 g228.5%

Vitamin A 156.4% Vitamin C 1087.1%

Calcium 158.1% Iron 61.4%

*Based on a 2000 Calorie diet

Mushroom Broccoli Stroganoff Recipe