Mushroom Noodle Bake

This recipe came from a Pillsbury Bake-Off cookbook. It tastes very creamy and decadent, but isn’t as heavy as many similar recipes. It’s also very simple to put together, and much tastier than I expected. This would be an excellent dish to take to a brunch potluck or other gathering.


  • 4 cups uncooked wide egg noodles
  • 2 Tbsp. canola oil
  • 1/4 cup thinly sliced green onions
  • 1 can (8 oz) sliced mushrooms, drained
  • 4 eggs
  • 1/2 teaspoon salt
  • 3/4 teaspoon parsley
  • 1/4 teaspoon black pepper
  • 1 1/2 cups lowfat cottage cheese
  • 1 cup lowfat plain yogurt
  • 2 Tbsp. wheat germ or breadcrumbs


  • 2 mixing bowls — 1 large, 1 medium
  • Small skillet
  • Large pot for cooking noodles
  • 12×8 baking dish (size is flexible)


  1. Boil noodles as usual according to package directions. Drain and rinse.
  2. Preheat oven to 350 degrees F. Grease baking dish and set aside.
  3. Heat canola oil in small skillet. Add green onions and parsley. Saute over medium heat for a few minutes.
  4. In large mixing bowl, combine green onions, parsley, mushrooms, and noodles.
  5. In medium mixing bowl, beat eggs, then stir in salt, pepper, cottage cheese and yogurt. Blend well.
  6. Add egg-yogurt-cottage cheese mixture to noodle-mushroom mixture in large mixing bowl. Stir until evenly distributed.
  7. Pour into baking dish. Sprinkle with wheat germ or breadcrumbs.
  8. Bake at 350 degrees F for about 33-40 minutes, or until lightly golden brown.
  9. Remove from oven and let stand 10 minutes before serving.


Adapted from “Golden Mushroom Noodle Bake” on page 9 of Pillsbury Classic Cookbook #86, Bake-Off: All New 33rd Contest Cookbook, © 1988