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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.Launa Shoemaker, Landrum, South Carolina Ingredients:
9 uncooked lasagna noodles |
1/4 cup chopped onion |
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons chicken bouillon granules |
3/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
2-1/2 cups milk |
6 cups broccoli florets |
1-1/2 cups (12 ounces) 4% cottage cheese |
2 jars (4-1/2 ounces each) sliced mushrooms, drained |
2 packages (6 ounces each) slices swiss cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles.
2. In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice.
3. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and broccoli is tender. Let stand for 10 minutes before cutting. Yield: 12 servings.
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