Mushroom Noodle Casserole

Ingredients

6 ounces fettuccini noodles

1 tablespoon oil

1 medium onion, chopped

2 1/2 cups sliced mushrooms

2 teaspoons thyme

1 cup cottage cheese

1 1/2 cups mashed tofu

1 egg

2 tablespoons soy sauce or tamari

1 cup fresh or frozen peas

1/2 cup whole wheat bread crumbs

2 teaspoons oil

Preparation

Cook the noodles in boiling water til done (al dente), then drain. Heat the oil in a skillet. Saute the onion for a couple of minutes, then add the mushrooms and thyme. Cook for a few minutes more. Place the tofu, cottage cheese, egg and soy sauce in a blender or food processor. If using firm tofu, add 2-4 tablespoons of water. Blend until smooth and creamy. Mix together the noodles, the sauteed vegetables, the tofu mixture and the peas.

Place in an oiled baking dish. Top with the bread crumbs and drizzle with the 2 teaspoons oil. Bake at 350 degrees F for 20 minutes.