2 Tbs dried minced onion
1/2 pound mushrooms, sliced
2 Tbs lemon juice
1/2 tsp salt
1 tsp minced basil
1 cup sour cream
2 cups shredded cheddar cheese
16 oz frozen chopped broccoli
1 pkg (12 oz) spinach noodles
1/2 cup sunflower seeds
1) Preheat oven to 350F. Cook pasta according to package directions, just shy of al dente.
2) Meanwhile, melt butter in a wide frying pan over medium heat. Add onion and mushrooms and cook, stirring occasionally, until soft (about 8 minutes). Remove from heat and stir in lemon juice, salt, basil, sour cream, broccoli, pasta, and 1 cup of cheddar cheese. Mix until blended. Turn into a shallow 3-quart baking dish.
3) Bake casserole, covered, for 30 minutes. Remove from oven, sprinkle remaining cheese and sunflower seeds over top, and continue baking, uncovered for about 5 minutes, or until cheese is melted.
Review: We used Dreamfield's penne, to cut back on the carbs. I also greased the casserole dish with coconut oil, which spreads like shortening and makes for the easiest clean up I've ever seen. This was not an unhealthy dish, but it felt like it! It was yummy and comforting. I really enjoyed the twist of adding sunflower seeds.
Made this again on 9/14/2010, but used spaghetti broken in half:
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