When I saw this posted on Joe's Blog recently, it just looked too yummy to pass up. And it is just as delicious as we hoped! Very simple flavors, very yummy. Next time we make it I will drain the pasta just before it's done because it continues to cook in the oven from the moisture in the cottage cheese and milk, so our bottom layer was a little soggy, but it was stil yummy. Definitely a make-again.
Notes: I used 1% milk, fat-free cottage cheese, light cheese (a cheddar blend), and no mustard. I threw the broccoli in with the pasta a minute before it was done and drained them all at once. Quick way to blanch it!
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, blanched 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.
Yield: 4-6 servings