Mushroom Broccoli Stroganoff Recipe
Yummy Mushroom Broccoli Stroganoff is sure to sweep off your feet!!! Asian Mushroom Broccoli Stroganoff is served as a tasty Main Dish. The main ingredient in Mushroom Broccoli Stroganoff is always broccoli. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
2 tablespoons butter or margarine
1 large onion, chopped
1/2 pound mushrooms, sliced
2 tablespoons lemon juice
1/2 teaspoon each salt and dry basil
1/2 pint (1 cup) sour cream
1 cup (4 oz.) each shredded jack cheese and Cheddar cheese
About 1 1/2 pounds broccoli
1 package (12 oz.) spinach noodles
Boiling salted water
1/3 cup chopped walnuts or sunflower seeds
Directions
Melt butter in a wide frying pan over medium heat.
Add onion and mushrooms and cook, stirring occasionally, until soft (about 8 minutes).
Remove from heat and stir in lemon juice, salt, basil, sour cream, and 1/2 cup each of the jack cheese and Cheddar cheese.
Mix until blended, then set aside.
Cut broccoli into small flowerets and thinly slice stems.
Steam broccoli just until crisp-tender (about 5 minutes).
Cook noodles in a large kettle of boiling salted water according to package directions; drain.
In a large bowl, combine sour cream mixture, noodles, and broccoli.
Turn into a shallow 3-quart baking dish.
Bake casserole, covered, in a 350° oven for 30 minutes (40 minutes, if refrigerated).
Remove from oven, sprinkle remaining cheese and walnuts over top, and continue baking, uncovered, for about 5 minutes or until cheese melts.
Add onion and mushrooms and cook, stirring occasionally, until soft (about 8 minutes).
Remove from heat and stir in lemon juice, salt, basil, sour cream, and 1/2 cup each of the jack cheese and Cheddar cheese.
Mix until blended, then set aside.
Cut broccoli into small flowerets and thinly slice stems.
Steam broccoli just until crisp-tender (about 5 minutes).
Cook noodles in a large kettle of boiling salted water according to package directions; drain.
In a large bowl, combine sour cream mixture, noodles, and broccoli.
Turn into a shallow 3-quart baking dish.
Bake casserole, covered, in a 350° oven for 30 minutes (40 minutes, if refrigerated).
Remove from oven, sprinkle remaining cheese and walnuts over top, and continue baking, uncovered, for about 5 minutes or until cheese melts.
