YIELDS: 10-12

Ingredients Needed:

• 2 tablespoons melted butter
• 2 tablespoons oil
• 1 cup red onion, sliced
• 1/2 cup leeks, washed and diced medium
• 2 tablespoons garlic, chopped
• 1 pound assorted mushrooms, sliced
• 2 tablespoons fresh basil, chopped
• 1 teaspoon fresh rosemary
• 1 cup ricotta cheese
• 1 cup cottage cheese
• 1 cup sour cream
• 5 eggs, beaten
• 1 12 ounce package egg noodles, cooked
• 1 tablespoon salt
• 1 teaspoon fresh black pepper
• 1/2 cup fresh white breadcrumbs
• 1/2 cup melted butter

In a medium sauté pan place the butter, oil, onion, leeks and garlic. Cook over medium flame until onions are lightly golden. Add the mushrooms, basil and rosemary. Sauté until the mushrooms are wilted.

Place the ricotta cheese, cottage cheese, sour cream and eggs in a large bowl. Mix thoroughly with a whisk. With a rubber spatula fold in the noodles and the cooked onion and mushroom mixture. Season with salt and pepper. Spoon into a greased casserole and top with the fresh white bread crumbs. Drizzle with melted butter and bake uncovered in a 350 degrees F. oven for approximately 50 minutes, until golden brown on top.