Fettuccini Casserole

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Ingredients:

1 lb. fresh mushrooms

12 oz. fettuccini noodles

1 lb. ricotta or cottage cheese

4 eggs slightly beaten

3/4 cup milk

1/2 cup grated Romano or Parmesan cheese

6 Tbs. butter

Preparation:

Slice mushrooms and sauté in a large saucepan in the butter until soft. Cook noodles and drain. In a large bowl combine cheeses, eggs and mushrooms. Add cooked noodles and spoon into a 9” by 13” baking dish. Then smooth the top even and put in oven and bake for 20-25 minutes at 350˚. Casserole may be made up to 3 days ahead and refrigerated.

Variation:

Add cooked shrimp, scallops, chicken or ground beef.

History:

This recipe is from Jackie Olden, a food commentator in the 1980’s on KNX 1070 radio.