Saturday, July 02, 2005

Broccoli-Noodle Casserole

Broccoli-Noodle Casserole(Adapted from BBCL)

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, blanced and coarsely chopped
4 ounces shredded sharp white cheddar
3 tablespoons freshly grated Parmesan cheese

Preheat oven to 350

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. 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 for 30-40 minutes, until bubbly.

4-6 servings


  1. I made this last night, and it was pretty good!

    My white sauce never did thicken, but I couldn't "pour slowly" as the result would have have been pouring it in between the sink and stove rather than in the pot. First time I'd ever tried a white sauce though, so it was OK.

    The flavor was very good, and it will be interesting to see how it holds up for reheating!

  2. Woo! Old recipe! I don't remember much about it, but my notes say we liked it quite a bit. Did you add the nutmeg? It always add such a nice depth to white sauces!

  3. there is a step missing in this recipe, when do we add the cayenne, nutmeg, marjoram, etc.
    Sounds delish though

  4. Anon - it actually was there! The step reads "In a small bowl, whisk together the milk through freshly ground pepper".

    I'll rewrite the recipe though a bit later so it is more clear.