From Whole Foods Market
This hearty dish features mushrooms, kale and egg noodles, bound with cottage cheese and sour cream for richness. Use a variety of mushrooms in place of the button mushrooms, if you like.
2 tablespoons unsalted Butter, plus more for buttering
1 (16-ounce) package Wide Enriched Egg Noodles
1 yellow onion, chopped
1 lb white/button or cremini mushrooms, sliced
1/2 teaspoon freshly ground black pepper
1 teaspoon fine sea salt, divided
1 bunch kale (about 3/4 pound), stemmed and thinly sliced
1 tablespoon finely chopped thyme
4 eggs, beaten
1 1/4 cups low-fat cottage cheese
3/4 cup Sour Cream
Preheat oven to 350°F.
Butter a 9- x 13-inch dish; set aside.
Cook noodles in boiling, salted water until al dente. Drain, rinse and drain again; transfer to a large bowl.
Heat butter in a large skillet over medium-high heat.
Add onions and cook, stirring occasionally, until golden, 8 to 10 minutes. Add mushrooms, pepper and 1/2 teaspoon salt; cook until mushrooms are very tender, 8 to 10 minutes.
Stir in kale and cook until wilted, 2 to 3 minutes; add thyme. Add to noodles, toss and set aside.
Whisk together eggs, cottage cheese, sour cream and remaining salt. Fold into noodles. Transfer to prepared dish, press down gently, cover with foil and bake 30 minutes.
Uncover and continue to bake until lightly browned, about 10 minutes more. Serve warm or room temperature.