Mushroom Noodle Pudding

2 t. unsalted butter
2 scallions, minced
1 small onion, minced
1/2 lb. firm mushrooms, such as cremini, white button, or portobello, cleaned and sliced
1/4 c. vegetable broth
2 large eggs, lightly beaten
1 c. low-fat cottage cheese
1/2 c. sour cream
1/4 c. shredded mild cheese such as mild cheddar, Monterey Jack, or muenster
Pinch of paprika
Pinch of crumbled dried dill
4 c. cooked pasta, such as penne or ziti, whole wheat if desired

Heat the oven to 425 degrees.

In a skillet, heat the oil over medium heat. When hot, add the scallions and onion. Turn down the heat to medium-low, and saute until the scallions and onion are soft and limp, about 8 minutes. Add the mushrooms and saute, stirring often, until they begin to give up liquid, about 6 minutes. Add the broth, turn up the heat to medium-high, and let simmer for 5 minutes. Turn off the heat.

In a mixing bowl, beat together the eggs, cottage cheese, sour cream, and cheese. Using a slotted spoon, transfer the mushroom mixture from the skillet into the bowl and stir well. Stir in the paprika, dill, and pasta.

Lightly grease an 8" baking pan or coat it with nonstick spray. Pour the mixture into the pan and bake until firm and golden brown, about 45 minutes.

Serves 4.

Adapted from Almost Vegetarian, p. 119.