Mushroom Noodle Casserole
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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

1 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. 2 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.

About


Serve with steamed or raw vegetables.